Seared Tuna Tataki Recipe

"This pan seared tuna tataki recipe takes less than 10 minutes to make. I learned it when I was working at Zuma in London and it’s one of the best seared tuna recipes. How to make Tuna Tataki – Best Tips & Tricks 1. Get sushi or sashimi-grade tuna It is very important to make it with the freshest tuna you can find. And this goes for any raw fish meal whether it’s sushi, sashimi, or even ceviche. Make sure you specify this to the fishmonger when buying it. 2. Which tuna is best for tataki? The best fish for tataki is ahi also known as yellowfin tuna. However, this is not always easily available, so in this case, you can try it with the regular frozen tuna blocks that you can find in fish stores. If you can’t find it cut into blocks, you can get a thick piece of tuna steak, but the cooking time will be different because you can only sear it on 2 sides. In this case, you’ll need to sear it for about 50-60 seconds per each side or until a thin crust forms. 3. How to sear the tuna You need to grease the pan with oil and heat it well before placing the tuna in. Cooking time depends on how big your tuna block is. Mine was about 4cm / 1.5inch and I seared it for about 15-20 seconds on each side. If yours is larger, it will take a bit longer so you’ll need to pay attention to see when it forms a thin, white crust on the outside. But don’t leave it too long. It should still be raw (and pink) on the inside. 4. How to serve this pan seared Tuna Tataki It’s usually served with ginger, soy sauce and sesame. But you can tweak the sauce to your taste. For instance, you can add it different citrusy flavors like orange or grapefruit. Garlic would be a great addition and also hot chillis if you like it spicy. It’s best served as an appetizer but I sometimes enjoy it as a snack next to a glass of wine."

Preparation Time5 min

Cooking Time2 min