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tuna tataki
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5 from 10 votes

Tuna tataki

This seared tuna with a ginger ponzu (soy-citrus) sauce is easy to make, light and delicious!
Prep Time10 mins
Cook Time2 mins
Total Time12 mins
Course: Appetizer/Starter
Cuisine: Japanese
Servings: 2
Calories: 223kcal
Author: Caroline's Cooking


  • 1 tablespoon soy sauce
  • 1 tablespoon orange juice
  • ½ tablespoon lemon juice
  • ½ teaspoon mirin
  • ¼ teaspoon freshly grated ginger
  • 1 ½ tablespoon oil (for frying - peanut oil or other high smoke point/flavorless best)
  • ½ lb yellow fin tuna 225g, sushi grade ideally in a square/rectangular block


  • In a small bowl, mix together the orange juice, lemon juice, soy sauce, mirin and ginger. Set aside.
  • If your piece of tuna is wider, cut it into two similar-sized pieces, ideally both square/rectangular ended and even width.
  • Warm the oil in a skillet big enough for the piece of tuna over a medium-high heat until it starts to smoke slightly.
  • Add the tuna to the pan and cook for no more than around 30-45 seconds each side to sear it. Remove from the pan and set aside a couple minutes.
  • Using a very sharp knife, cut the tuna thinly across the grain. Arrange the slices on a larger platter or two plates to serve. Drizzle over the sauce and decorate the plate, if you like eg with slices of lemon, green onions.


If you want to add a little more of a kick, you can add a pinch of red pepper flakes to the sauce. You can also add sliced jalepeños when you decorate. Typically a ponzu like this would also include dashi and/or dried bonito flakes for more umami flavor - feel free to add a small pinch.
To get a little more citrus flavor, you can rest the tuna on slices of lemon rather than just to decorate the plate. 


Calories: 223kcal | Carbohydrates: 2g | Protein: 29g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 563mg | Potassium: 519mg | Sugar: 1g | Vitamin A: 68IU | Vitamin C: 6mg | Iron: 1mg