Tuna Tataki is a simple but very tasty Japanese appetizer. It is served with a Ponzu sauce that is also easy to throw together or can be bought premade. The tuna has a very delicate sweetness that goes amazingly well with the salty and citrusy sauce.
Tuna Tataki
Ponzu Sauce
Ingredients:
- 1/4C Soy Sauce
- 1 1/2T Orange Juice
- 1/2t Mirin
- 1t Fresh Grated Ginger
- 1 Lemon (Juiced)
- Black Pepper
Directions:
- Combine all ingredients besides the black pepper in a bowl or measuring cup, whisk to combine.
- Balance out seasoning with a few grinds of black pepper.
Depending how often you will use this sauce larger quantities can be made and stored in a sealed jar in the refrigerator. This will keep for as long as your orange juice and ginger are good.
Tuna Tataki / Overall instructions
Ingredients:
- 1 Sushi Grade Tuna Steak
- Salt and Pepper
- High Temp Cooking Oil
- Ponzu Sauce
- Green Onions (5 or 6, thinly sliced)
Directions:
- Heat heavy bottomed frypan on high until it is hot.(I shoot for over 500)
- Season tuna evenly with salt and pepper and coat the bottom of the pan with a thin layer of oil. (This will make some smoke in your kitchen, when possible I do it with a pan on my grill.)
- Place tuna in pan for 30 seconds or until lightly cooked then flip and repeat the same amount of cook time. (The goal is for a quick sear on both sides with a fully raw center.)
- Remove tuna from pan and place on cutting board. Slice across the grain of the tuna with an extremely sharp knife. You will want to go as thinly as your knife allows without tearing the meat. (I usually cut to about 1/4 inch slices or less)
- Place on a serving dish and top with sliced green onions and serve with ponzu.
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