Tuna Tataki Salad with Ponzu
Tataki is one of the great Japanese preparations — the fish is seared over extremely high heat so the exterior is just cooked while the interior remains completely raw. Originally from Kochi prefecture on the island of Shikoku, tataki was traditionally made with katsuo (bonito), but ahi tuna has become the modern standard. The ponzu dressing — citrus, soy, and dashi — cuts through the richness of the fish with bright acidity.
Ingredients (serves 4)
| Ingredient | Amount |
|---|---|
| Sushi-grade ahi tuna | 300 g (one thick block) |
| Mixed greens or mizuna | 80 g |
| Daikon radish, finely grated | 3 tbsp |
| Fresh ginger, finely grated | 1 tbsp |
| Green onions, thinly sliced | 2 stalks |
| Myoga ginger (optional) | 2, thinly sliced |
| Shiso leaves | 4 |
| Toasted sesame seeds | 1 tsp |
| Neutral oil for searing | 1 tbsp |
Ponzu Dressing
| Ingredient | Amount |
|---|---|
| Ponzu sauce | 4 tbsp |
| Toasted sesame oil | 2 tsp |
| Soy sauce | 1 tsp |
Method
- Pat the tuna block completely dry with paper towels. Season lightly with salt.
- Heat a heavy skillet (cast iron is ideal) over the highest heat until smoking. Add neutral oil.
- Sear the tuna for 20-30 seconds on each side — all four sides. The surface should be golden but the interior completely raw.
- Immediately transfer to a plate and chill in the refrigerator for 10 minutes (or briefly in the freezer for 5 minutes). This firms the fish for clean slicing.
- Arrange the greens and shiso leaves on a serving platter.
- Slice the chilled tuna into 5 mm thick slices and fan them over the greens.
- Top with mounds of grated daikon and ginger, sliced green onions, and myoga.
- Mix the ponzu, sesame oil, and soy sauce. Drizzle over the tataki just before serving.
- Finish with toasted sesame seeds.
Notes
The searing must be extremely brief — if you cook the tuna for more than 30 seconds per side, the interior will be overdone. Grated daikon acts as a palate cleanser between bites. In Kochi, tataki is traditionally seared over a straw fire (warayaki) which imparts a subtle smokiness. You can approximate this by using a kitchen torch after pan-searing. Serve immediately — the tuna should still be cold in the centre.
Dressing: Ponzu Source: Just One Cookbook / Traditional Japanese