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Restaurant Style Sesame Crusted Tuna Tataki with Quick Citrus-Soy Ponzu

Slices of sesame-crusted tuna tataki, rare in the center, served in a light sauce and garnished with green onions.
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Create elegant, restaurant-quality Tuna Tataki at home. This recipe features sushi-grade ahi tuna lightly seared with a sesame crust, served with a bright, homemade citrus-soy dipping sauce. It is a quick appetizer or light meal.

Ingredients

Scale
  • 1 pound sushi-grade Ahi Tuna loin, very cold
  • 1/4 cup white sesame seeds
  • 1/4 cup black sesame seeds
  • 1 tablespoon olive oil, for searing
  • For the Citrus-Soy Ponzu Sauce:
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • Pinch of red pepper flakes (optional)
  • For Serving:
  • Thinly sliced scallions
  • Thinly sliced radish (optional)

Instructions

  1. Prepare the sauce: In a small bowl, whisk together the soy sauce, lemon juice, rice vinegar, grated ginger, sesame oil, sugar, and red pepper flakes until the sugar dissolves. Set the ponzu sauce aside.
  2. Prepare the tuna: Pat the tuna loin completely dry with paper towels. Mix the white and black sesame seeds together on a shallow plate. Roll the entire surface of the tuna loin in the sesame seed mixture, pressing gently so the seeds adhere evenly.
  3. Heat the oil: Place a heavy-bottomed skillet (cast iron works well) over high heat. Add the olive oil. The oil should be shimmering hot before adding the tuna.
  4. Sear the tuna: Carefully place the sesame-crusted tuna in the hot skillet. Sear for 30 to 45 seconds per side, rotating to coat all four long sides. You want a thin, crisp crust while leaving the center completely raw and cool.
  5. Chill the tuna: Immediately remove the seared tuna from the pan and place it on a cutting board. Let it rest for 2 minutes, then wrap it tightly in plastic wrap and place it in the freezer for 5 minutes to stop the cooking process and firm it up for clean slicing.
  6. Slice and serve: Remove the plastic wrap. Using a very sharp knife, slice the tuna against the grain into thin, 1/4-inch thick pieces. Arrange the slices attractively on a serving platter.
  7. Finish the dish: Drizzle the Citrus-Soy Ponzu sauce over the tuna slices or serve it alongside for dipping. Garnish with sliced scallions and radish, if using.

Notes

  • Use only the highest quality, sushi-grade tuna available to you for this recipe.
  • For an extra layer of flavor, you can substitute the lemon juice in the sauce with fresh yuzu juice if you can find it.
  • If you prefer a slightly warmer presentation, you can briefly warm the ponzu sauce, but do not boil it.

Nutrition

Find it online: https://www.unfoldrecipes.com/tuna-tataki-recipe-sesame-crusted-ahi-sear/