Traditional recipes

Best Tuna Tataki Recipes

Best Tuna Tataki Recipes

Tuna Tataki Shopping Tips

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Tuna Tataki Cooking Tips

Whole fish should be stored upright in ice in the refrigerator.

Wine Pairing

Chardonnay, pinot gris/grigio, pinot blanc, or vintage or non-vintage champagne or sparkling wine. Vintage or non-vintage champagne or sparkling wine or junmai-ginjo or junmai-daiginjo sake with tuna sushi.

Recipe Summary

  • 2 teaspoons vegetable oil, plus more for frying
  • 2 ounces shallots (2 medium), thinly sliced into rounds (2/3 cup)
  • Kosher salt and coarsely ground pepper
  • 1 pound yellowfin-tuna steak (about 1 inch thick)
  • 2 tablespoons sesame seeds
  • 2 teaspoons reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons minced fresh ginger (from a 1/2-inch piece)
  • 1/3 cup thinly sliced shiso leaves (available at Asian groceries and some farmers' markets)
  • Bonito flakes (optional), and flaky sea salt, such as Jacobsen, for serving

For the fried shallots: Heat 1/2 inch oil in a small skillet over medium attach a deep-fat thermometer to skillet. When oil shimmers and reaches 320 degrees, carefully add half of shallots. Cook, stirring occasionally with a fork, until shallots are just golden and bubbles stop forming rapidly around them, 2 to 3 minutes. (They will darken and crisp as they cool do not let darken in oil, or they will taste bitter.) Transfer to paper towels, season with salt, and let stand until cool and crisp. Repeat with remaining shallots.

For the fried shallots: Heat 1/2 inch oil in a small skillet over medium attach a deep-fat thermometer to skillet. When oil shimmers and reaches 320 degrees, carefully add half of shallots. Cook, stirring occasionally with a fork, until shallots are just golden and bubbles stop forming rapidly around them, 2 to 3 minutes. (They will darken and crisp as they cool do not let darken in oil, or they will taste bitter.) Transfer to paper towels, season with salt, and let stand until cool and crisp. Repeat with remaining shallots.

For the tuna: Pat fish dry. In a small bowl, combine 1 teaspoon kosher salt, 1/2 teaspoon pepper, and sesame seeds. Sprinkle mixture evenly over fish, patting with fingers to adhere let stand 5 minutes.

Heat a heavy-bottomed skillet (preferably cast iron) over medium-high until very hot and wisps of smoke are visible, 2 to 3 minutes. Add tuna and cook, undisturbed, until bottom is golden brown and releases easily from skillet and fish is opaque about 1/4 inch up sides, about 1 minute. Flip fish and cook on second side about 1 minute more. Transfer to a cutting board let stand a few minutes.

Meanwhile, whisk together soy sauce, vinegar, oil, and ginger for vinaigrette. Slice fish into scant 1/4-inch-thick pieces. Arrange on a platter for sharing or on 4 individual salad plates. To serve, drizzle vinaigrette evenly over fish and sprinkle with shiso, shallots, bonito, and flaky salt.

How to Make Gordon Ramsay Pan Seared Sesame Crusted Tuna

1. Searing the Tuna Tataki: Brush Tuna with melted butter, coat with sesame seeds. Heat the oil in a large sauté pan over medium-high heat. Add the sesame-crusted tuna, sear, butter bast about 30 seconds per side. Remove the tuna from the pan and let it rest. Slice the tuna.

2. Cooking Soba Noodles: Cook noodles in a large saucepan of boiling water according to packet instructions. Drain and rinse under cold running water. Transfer to a bowl and toss with three tablespoons of the sesame dressing and sesame seeds.

3. Making the Sesame Dressing: Combine the soy sauce, rice vinegar, honey, and ginger, whisking to combine. Whisk in the vegetable and sesame oils until well emulsified. Fold in the sliced scallions. Separate 1 Tbsp of dressing and set aside to drizzle over tuna.

4. Plating Tuna: Divide the soba noodles among 4 plates. Top with sliced tuna and drizzle with sesame dressing. Garnish with more sliced scallion.

A Tarifa tuna tataki recipe with the world’s best tuna!

This week Celebrity Chef from Ready Steady Cook & Fellow Master Chef Steven Saunders, proprietor of The Little Geranium in La Cala makes a stunning dish using new seaso n Tuna from the Costa de la Luz

The world s best Tuna!
MAY and June s aw the start of the tuna fishing season on the C osta de la Luz where Tarifa, Zahara, Barbate and Conil all lie as these are t una routes. They have tuna festivals / fairs each year and Michele and I v isited one of them in Zahara two years ago.

It was great eating some o f the world ’ s best and freshest t una, meeting top chefs and restaurateurs from around the world, wine tasting, sherry tasting and pairin g wines to the tuna along with street parades, dancing and live music, it’s a full- on, exciting experience even though it will have been muted this year.

However, it can be a bit controversial as many people are angry about the traditional fishing methods used called Almadraba ( it is Arabic for place of fighting) . Now Michele and I love animals and we go to a lot of trouble to buy naturally farmed meats, organically bred, not pumped with steroids and antibiotics and we do not buy farmed fish.

Many of the people, who get upset about t una fishing that I know of , are the sort that eats chea p chicken packed with chemicals. T hey also ch o ose to eat intensively farmed beef as it is cheap but it is harmful to you in the long run.

Michele and I avo id buying cheap farmed meat or fish which is why I can ’ t and won’t compet e with cheap restaurant p ricing, as great food isn’t cheap! W e like to buy the best of everything including seasonal wild fish like the Bluefin Tuna from this beautiful region in Spain.

But is it sustainable? Ar e we overfishing the Tuna? Are these people, right? I spoke with th e EU Fisheries department about this to try and clear things up. This is what they told me:

The traditional fishing method called almadraba is one of the oldest recorded fishing systems. The almadrabas catch tuna as they swim across the Gibraltar Strait, the Atlantic Ocean and the Mediterranean Sea when they go to spawn. These traps catch the tuna when they are moving towards the Atlantic Ocean. The basis of this fishing method is that the schools of tuna, upon encountering the nets do not try to go through them, but instead they follow them, enter inside and continue through, finally trapping themselves inside the final chamber.

“The fishing season for the ‘paso almadraba’ traps begins in the spring and ends at the start of summer, and the season for the ‘ retorno ( the return) almadrabas begins at the end of summer and ends in the autumn. The long story of the almadraba traps has given us a series of data that is of important scientific value.”

The almadra ba technique used for Atlantic Bluefin T una fishing is respectful to the environment and to resources, due to several characteristic factors of this fishing system including seasonality, location, structure, low energy consumption because of its working system, lack of waste generation, there is a limited stay time for the tuna within the structure of the almadraba.”

“It creates a very reduced ‘bycatch’ because the structure use s large mesh nets, and so a high percentage of the caught tuna are adult specimens that have already bred and have spawned on several occasions, and the size and flexibility of the nets mean that there is no damage to the cetacean or dolphin populations and it doesn’t have any influence on the local hydrological dynamics.

Bluefin tuna

So, faced with this information from The European Fishing Policy department I am happy to buy it and happy that you enj oy this premium product which is on my menu right now! Our tasting menus are becoming more and mor e popular and most nights this t una dish is highlighted as one of the best tasting courses by our clients. So, this week I am sharing the recipe wi th you.

Tarifa Tuna Tataki (S erves four )
Approx . 1 kilo of sashimi-grade bluefin tuna trimmed with fat removed and cut into a neat rectangular shape approx. 4cm diameter .
2 Tbsp neutral flavour or light olive oil

For the Tuna spices:
2 tablespoon s of mixed spice ( or C hinese 5 spice )
2 teaspoons of ground cumin
2 teaspoons of fennel seeds
2 teaspoons of Maldon salt
2 teaspoons of ground black pepper
2 teaspoons of turmeric
2 teaspoons of white sesame seeds
2 teaspoons of ground ginger
1 tablespoon of finely chopped parsley

Tataki Sauce:
1 large spring onion finely shredded
2 inch piece of fresh root ginger grated (about 1 tbsp)
1 large Jalapeno mild green chilli finely shredded
2 tsp sesame oil
2 tbsp of good soy sauce
Juice of 1 orange
Juice of 1 lemon
Juice of 1 lime
½ Tbsp honey

1 handful of pre- cooked Negro pasta (black spaghetti)
1 handful of pre- blanched and refreshed fresh samphire
50g of unsalted butter
1 tablespoon olive oil

Pre-cut the tuna with a sh a rp knife into long 3-4 cm diameter rectangular pieces .
Preheat a pan with no oil at this stage .
When the pan is red hot add a tablespoon of oil and sear the tuna but do not move it.
After 15 seconds move it and sear again for 15 seconds .
Keep moving it every 15 seconds until it is totally seared then remove and drizzle the tuna with a little oil .
Mix all the tuna spices together and t oss the tuna pieces through the spices so that they stick to the tuna.
Wrap the spiced tuna pieces in cling film and refrigerate for minimum 2 hours.

For the sauce:
Mix the first three ingredients (onion, ginger, chilli) together and put the remaining ingredients in a small sauce pan and warm through .
Taste and if too salty add a little white wine or sake .
Remove sauce from heat and add the onion, ging er and chilli and allow to cool .

To con s truct:
Gently fry the pa sta and the samphire in the butter and the oil in a small pan for one minute and drain on tissue paper.
Slice the tuna pieces thinly (½ cm thick) .
Put a mix of the pasta and samphire on each plate and neatly top it with at least 4 slices of the tuna on each .
Pour the sauce around and serve .
I like to garnish it with a little balsamic vinegar caviar which is very tasty!

Tuna Green Chile Zucchini Casserole

Courtesy of Cotter Crunch

If you are paleo or doing Whole30, this zoodle-y, spicy take on a tuna noodle casserole may just become your go-to dinner recipe. The sauce is made from coconut milk, which is soaked up by the thinly cut zucchini noodles. Yum!

Get the recipe from Cotter Crunch.

Tuna tataki

These tender tuna slices dazzle with their coating of nutty sesame seeds and bed of refreshing shredded daikon. Searing the tuna provides a delicious contrast between the meaty cooked outer and the creamy raw inner.



Skill level


  • 1 x 200 g bluefin tuna steak
  • 1 tsp vegetable oil
  • 2 tbsp Japanese mayonnaise
  • 2 tsp wasabi
  • ½ cup sesame seeds, toasted
  • 1 nori sheet, finely chopped
  • 1 tsp bonito flakes

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Bring the tuna to room temperature before cooking.
  2. Heat a BBQ flat plate or pan over high heat and add a teaspoon of oil. Sear the tuna on each side for 10 seconds, just until the outside is coloured. Remove from the heat and pat dry with paper towel. Set aside.
  3. In a bowl mix together the mayonnaise and wasabi. Using a pastry brush, spread a thin layer of the wasabi mayonnaise over the tuna.
  4. Combine the sesame seeds, nori and bonito flakes and spread out onto a flat surface. Place the tuna on top and roll in this mixture to make a crunchy coating.
  5. Spread the daikon out onto a serving plate and place the cucumber on top.
  6. Slice the tuna into 2cm medallions and place on top of the daikon and cucumber. Garnish with the shiso to serve.

Justine's Flavours of Fuji premieres on Monday 19 November at 8.30pm. The series airs Mondays at 8.30pm on SBS Food (Channel 33). After they air, episodes will stream at SBS On Demand.

Cooking Blackfin Tuna 101:

Background On The Blackfin Tuna

Blackfin tuna is the smallest "true tuna" or "Thunnus". A VERY large blackfin tuna is a 30-40Lber. Like other tuna they can be found in large schools and eat baitfish voraciously. Blackfin are often found mixed with schools of bonita.

Blackfin Tuna Range

Blackfin tuna can be found as far north as Massachusets , throoughout the Gulf Of Mexico and the Caribean, and as far South in the Atlantic as the coast of Brazil

Targeting Blackfin Tuna

Most blackfin tuna are caught on the trolling lures such as cedar plugs and "feather" lures. Blackfin can also be caught by vertical jigging, drifting with live baits, chunking cut bait, or kitefishing.

Food Quality Of Blackfin Tuna

While blackfin tuna might not be sushi-grade bluefin, it definitely makes a good eat, especially if you know how to cook it. We prefer eating smaller blackfin tuna because you will get better quality meat out of them. We put together a few recipes below on how to cook it. This article is part of a series of articles on how to cook your catch that we hope will help you share your passion for fishing with your family and friends and ultimately spend more time fishing.

How To Cook Blackfin Tuna On A Skillet:

This video posted by Jamie Oliver shows you how to make a great pan seared Blackfin tuna on a skillet. In the video, he is cooking a yellowfin tuna, but multiple types of tuna can work with this recipe. We hope you enjoy the video!

Below "Gregs Kitchen" put up another great video on how to cook your tuna on a skillet.

How To Grill Blackfin Tuna:

Here is "AllRecipes" Blackfin tuna on the grill recipe. This video has a good step-by-step procedure that you can watch while you are grilling your tuna.

Here's a link directly to the recipe.

How To Make Blackfin Tuna Sashimi:

In the video below Cpt. Dave Schugar cleans a Blackfin and preps it for sashimi & eats it right away. Yum! That's how good tuna sashimi can be. However, we recommend that you freeze your tuna and then thaw it out in your fridge before eating your sashimi.

Blackfin Tuna Tips:

Live Baiting For Blackfin Tuna: Spinning or conventional tackle with 20 - 30Lb monofilament.

Trolling For Blackfin Tuna: Conventional tackle with up to 30Lb monofilament.

Jigging For Blackfin Tuna: Spinning Gear with 30LB +braid & 40Lb fluorocarbon leader.

We hope you enjoyed our article on cooking blackfin tuna with tons of recipes! This article was part of a series of articles on how to cook your catch, and part of a bigger goal that Bullbuster has to help you spend more time fishing. If you are committed to spending more time fishing become a member. Also take a look at our brand direct fishing lines which ship directly from our factory to your doorstep.

We have a number of other recipes for you on the Bullbuster Community for a number of different species. Below we have included a few samples. Fishing recipes are important because they are a way to share your fishing passion with people who might not fish. It is also a way to keep fishing culture living on. We have posted recipes in this article series that have been around in a fishing family for over three generations, we hope that we can keep these traditions alive as part of our mission to help you spend more time fishing.

Check Out Recipes For Other Species:

If you are looking for recipes for how to cook another type of fish, below are a few of the types of fish we have recipe compilations for. These are just a sample - browse the Bullbuster community for more resources to spend more time fishing.

Best Recipes For Other Offshore Fish

How To Grill Swordfish- This is one of the best tasting fish that swims the ocean. Check out our compilation of recipes on how to grill your swordfish. Learn why you should eat swordfish when its freshest and different styles of grilling.

How To Cook Cobia - Learn how to cook cobia. Cobia, like swordfish is one of those fish that has its own unique taste. Learn the best techniques.

How To Cook Mutton Snapper - One of the better tasting bottom fish out there.

How To Cook Yellowtail Snapper - Fillet 'em or gut 'em and scale em. Get your yellowtail recipes here.

How To Cook Black Grouper: One of the best tasting groupers out there, especially if you know how to cook it!

How To Cook Gag Grouper: Gag grouper just like black grouper are great tasting fish, check out all the recipes we compiled for you.

How To Cook Red Grouper: Try out some cool recipes with red grouper, such as fish head soup!

Best Recipes For Inshore Fish

How To Cook Sea Trout - This is a compliation of the best videos on the web for how to cook sea trout. Everything from sea trout ceviche to cajun baked sea trout.

How To Cook Snook- This is another compilation of recipes for snook from around the web. Learn how to properly filet your snook, and grill out.

What is the sauce with tataki?

The sauce with tataki can vary, but most use a ginger ponzu sauce. Ponzu is essentially a mix of soy and citrus. Typically, this would include local citrus like yuzu, but you can approximate the flavors using more familiar ingredients, as I have here.

Ponzu typically includes seaweed and/or dashi as well as some other additions and you boil the soy-mirin mixture together with the seaweed before straining. Here I've skipped the boiling and the seaweed to be quicker. Given there is also ginger in this version, for me there's plenty going on flavor-wise.

The Epicurious Blog

When I go to Hawaii my first stop is not the beach. It&aposs not my hotel or a bar with a view of Diamond Head. It&aposs to Ethel&aposs Grill for tuna tataki. Ethel&aposs is near the airport in a fairly industrial area that hides some culinary gems for the adventurous.

Ethel&aposs Grill is run by Ryoko (she never bothered changing the sign). Her daughter Minaka will make suggestions if you want, but if you ask me, some of the best dishes are the crunchy mochiko chicken, the sticky sweet garlic pork chops, and the succulent Japanese hamburger steak. The tuna tataki is available in small or large portions.

The cool, seared strips of fresh ahi are a perfect way to dip into Hawaii. Tuna tataki is a common dish in Hawaii that you will find in greasy-spoon dives and the fanciest fine-dining establishments. Ethel&aposs version is topped with thin, soy-marinated slivers of garlic and is one of the best around.

While there is nothing that makes me feel like I&aposm back where I belong like my ritual stop at Ethel&aposs, I have discovered that I can make my own version of tuna tataki to hold me over until my next visit back to Oahu. The only tricky bit is to make the soy pickled garlic days ahead.

4 large cloves garlic
1/3 cup soy sauce
2 teaspoons sugar
olive oil
1 lb sushi or sashimi-grade tuna
Mung bean sprouts
Toasted sesame oil

Combine the soy sauce and sugar in a small jar, cover tightly and shake to combine. Thinly slice the garlic into paper thin slices, preferably using a mandolin. Add the slices to the soy marinade and seal the jar. Store in the refrigerator for 3 to 5 days.

Preheat oven to 400 degrees. Cut tuna into 4 pieces. Heat a large cast iron skillet over high heat. When the pan is very hot, add a few drops of olive oil. Sear the fish until seared on one side, about 2 minutes. Flip the fish over and transfer the pan to the oven. Bake for about 10 minutes, then slice thinly. Fan slices out on the plate, top each serving with a few slices of marinated garlic, drizzle with the liquid, a few drops of sesame oil and garnish with bean sprouts.

Recipe Summary

  • 1 (12 ounce) package egg noodles
  • 4 ¼ teaspoons kosher salt, divided
  • 4 tablespoons salted butter, divided
  • 5 teaspoons olive oil, divided
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 small white onion, minced
  • ¼ cup all-purpose flour
  • 2 cups milk
  • 1 ½ cups chicken stock
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon ground black pepper
  • 1 ½ cups shredded white Cheddar cheese
  • 1 cup frozen sweet peas
  • 2 (6 ounce) cans tuna, drained
  • 1 cup panko bread crumbs
  • ¼ teaspoon ground paprika
  • 2 tablespoons finely chopped fresh parsley

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

Bring a large pot of water to a boil. Add egg noodles and 3 teaspoons salt to the boiling water cook until tender yet firm to the bite, about 6 minutes. Drain noodles. Return to pot and set aside.

Heat 2 tablespoons butter and 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms and onion and cook until mushrooms are softened and onions are translucent, about 4 minutes. Add remaining butter stir constantly until melted. Sprinkle flour over vegetable mixture and cook, stirring constantly, for 1 minute. Stir in milk and stock and bring to a simmer, stirring often. Simmer for 5 minutes. Stir in lemon juice, Dijon mustard, 1 teaspoon salt, and pepper.

Add sauce mixture to reserved noodles. Stir in 1 cup Cheddar cheese, peas, and tuna. Pour mixture into the prepared baking dish and sprinkle remaining Cheddar cheese over the top.

Stir together bread crumbs, remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, and paprika in a small bowl. Sprinkle bread crumb mixture evenly over the casserole.

Bake in the preheated oven until golden and bubbly, 25 to 30 minutes. Sprinkle with parsley and serve.

Chefs Delight Sesame Crusted Tuna Tataki Recipe with Chef Mesha Tarun

STEP 1: First, lightly brush your Tuna with Dijon mustard. Dip it in your sesame seed mix such as to cover the whole tuna in sesame seeds. The Dijon helps the sesame seeds to stick.

STEP 2: Next, get a non-stick pan on the heat. Drizzle in your sesame oil and let the pan get to smoking point. Once smoking, gently place your tuna in the pan.

STEP 3: Sear the tuna on all sides allowing a MAXIMUM of 30 seconds per side. DO NOT overcook the tuna.

STEP 4: Once you have seared the tuna on all sides, set it aside to rest.

STEP 5: While the tuna is resting, mix your ingredients for the ponzu sauce and seikatsu mayo.

STEP 6: Thinly slice your tuna, place it on a plate and drizzle some ponzu sauce over it. Serve with Japanese Mayo as a dip and a salad of your choice.

Mesha Tarun Bio

My name is Mesha Tarun. I’m a young, passionate upcoming chef based here in Nairobi. After I finished high school, I wanted to study Petroleum Engineering. The course started in September so I had nothing to do till then (It was January at the time). So, my mother knew someone who worked at Tribe Hotel and Trademark Hotel here in Nairobi. Me being me, I can’t sit in one place and do nothing for 8 months,. I went there and started working in different departments but it didn’t really interest me. A week later into my attachment, I hopped into the kitchen after seeing the interesting and colorful plates being sent out to the guests. I had no prior interest or training in cooking so I started at a fine dining level not even knowing how to hold a knife properly. As time passed I learnt new skills, met new people and formed special bonds with them. They practically became family because of the long hours I spent with them. Most of all I discovered I had a passion for food and what you can do with it. I loved every aspect in the kitchen. The pressure, the adrenaline, the madness, the teamwork. It was like my calling. Trust me it’s crazy. I worked there for around 8 months then I realized that I needed my papers. I started looking for Hospitality Schools in Kenya and then I finally enrolled at The Boma International Hospitality College (BIHC) for a 2-year dual diploma program. I finished my studies at the college in December 2020.

In March 2020, the pandemic hit and all schools were ordered to close. A few days after the closure, I started talking to a good friend of mine who works in the Management of the college and we came up with the idea of starting an online food-pictorial series which successfully concluded called “Isolation Kitchen by Mesha Tarun”. This series was created in order to create joy and spread positivity in people’s homes as they were in “Isolation”. It reached people as far as the USA and Italy. Also during that time (Between March and November 2020), I have done several private fine dining events with well-known chefs in Nairobi and globally- including Michelin Starred Chefs. I have also organized and executed my own private fine dining menus where I’ve created and prepared multi-course menus

My style of cooking is quite contemporary. I try not to “copy” others. What I do is I take different concepts from different chefs that I have learnt from in the time I’ve been in the industry and twist them to my own taste and concept. As young as I am, I believe that there is a lot someone can do with ingredients and in my opinion, Kenya has one of the most beautiful produce to work with. One of my main missions is to try and change the culinary industry in Kenya and put food it as a global food destination. I am very honored to be chosen as the youngest Chef Ambassador in Kenya for Go Places Digital and I am sure that we can help realize my dream of making Kenya a global food destination.

I never expected to ever be in the Hospitality Industry but all I can say is that life has a strange way of finding itself. I’d never give up this profession for anything.

Watch the video: ΨΑΡΟΝΤΟΥΦΕΚΟ 2011 2 ΜΑΝΑΛΙΑ + ΜΕΓΑΛΟΣ ΤΟΝΟΣ ΠΕΡΑΣΜΑ (January 2022).