Tuna Tataki

Cookinero 2 May 2025

This recipe describes in detail how to cook tuna tataki. For cooking tataki, it is best to take a 3 cm thick tuna fillet. When cooking real tataki, the outside of the fillet is crispy, and the inside of the dish remains raw. Tuna fillet and this method of cooking complement each other perfectly. This fish should be fried quickly, until half-cooked.

How to cook Tuna Tataki

Step 1

Tuna Tataki

Cut the tuna fillet into pieces. Roll each piece in spices and sesame seeds. Salt the tuna to taste.

Step 2

Tuna Tataki

Fry the tuna fillets on both sides over high heat in a little olive oil. Each side should take no more than one minute.

Step 3

Tuna Tataki

You can serve tuna fillet with fresh vegetables and berries. Enjoy!

Tuna Tataki - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute tuna with salmon or swordfish, but ensure the fish is fresh and suitable for quick searing like tuna.
Leftover tuna tataki can be stored in an airtight container in the fridge for up to 1-2 days, but it's best enjoyed fresh for optimal texture.
For a vegetarian version, try using thick slices of eggplant or portobello mushrooms, seasoned and seared similarly to mimic the umami flavor.
Pair tuna tataki with a fresh cucumber salad, avocado slices, or steamed asparagus for a low-carb, healthy meal.
Freezing is not recommended as it can alter the delicate texture of the seared tuna, making it less enjoyable upon thawing.
Try using crushed black pepper, coriander, or a touch of smoked paprika for added depth of flavor.
Simply multiply the ingredients proportionally and cook in batches to avoid overcrowding the pan, ensuring even searing.
Yes, a hot grill works well for searing tuna tataki. Just ensure it's very hot to get a quick, even sear without overcooking.

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