Easy red tuna tataki recipe

What is tuna tataki? It is a recipe of Japanese origin in which the main ingredient, tuna, is marinated in a delicious sauce based on soy and rice vinegar and then sealed briefly on the plate.

Next you will learn how to prepare a tataki of homemade bluefin tuna, with its respective marinade, and some presentation ideas.

Recipe of tuna tataki

To make tataki it is important to have a good piece of tuna Red. The ideal is loin and the fresher the better.

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Tuna tataki, Japanese recipe

Cooking recipe to prepare, step by step, a tataki of Japanese-style red tuna, including marinating sauce.We will remove the ingredients so that they mix well.
  • If you still do not have the grated ginger , take into account that you have to peel it first. Once passed through the grater, we will take a spoonful (or even a little less), and add it to the liquid that we have already taken out of the fire. We will also mix oil and mustard, if we have decided to use the latter. We will stir well this sauce.
  • The tataki marinade is done leaving the tenderloin to rest tuna inside this liquid, for an hour (some people leave it up to 8 hours to take much more flavor). We will do this in a container stored in the refrigerator, covered so that our preparation does not dry out. If the fish is not completely covered by the liquid, it must be turned to half the rest time.
  • Once the marinade time has passed, we will remove the tuna to seal it quickly, on an iron or pan. It is recommended to grease the surface, very lightly, with a little more oil, to prevent the tuna from sticking. The plate must already be very hot at the time of depositing the tuna, and we will only seal or mark it lightly. This means that we will only let it cook a few seconds, on both sides, to make our piece is cooked to the outside and raw inside.
  • When we remove the tuna from its cooking, we will pass it through a plate with the sesame seeds, to coat it. It may be a good idea to soak the fish again in the marinade, so that the seeds stick more easily. Some people prefer to coat it before sealing it, but I leave it for later, to avoid the risk that some sesame grains burn and turn sour, and so that they do not limit the contact between the meat of the fish and the heat./div>
  • Once the tuna is breaded, we will fillet it in thin slices, with the help of a large and very sharp knife. We will try to obtain sheets of 4 to 5 millimeters thick.
  • To serve, the tuna tataki is accompanied by what remains of the marinade and the fish juices on the plate (if applicable). This dish is consumed cold or at room temperature.

    • Presentation of the tuna tataki

    Tataki can be presented with green vegetables. Our recommendation is to use a little lettuce, leek and chives.

    Regarding the quantities, the recommendation is as follows:

    • A pair of chives, washed and finely cut (there are a kind of "circles" of this grass).
    • About five centimeters of the white part of a leek, cut into very thin strips. It is important that the leek is well washed. If not, we can pass it through a bowl of water and a stream of vinegar, even after cutting it.
    • A handful of lettuce leaves. I prefer to use the center of the bunch to accompany the tataki, because they are smaller, and have a more vivid color.

    At the time of serving, the lettuce is placed next to the tataki, while this is covered with leek ribbons.In that case, you have to freeze the tuna for at least 24 hours, and then thaw it to use it. However, it must be said that normally in Japan the tuna is consumed rather fresh.

    What does the word "tataki" mean?

    While Wikipedia and other sites speak of the meaning of tataki as "stacked", "distributed in pieces" or even "hit", others specifically refer to the culinary technique of sealing the external part of the piece of fish.

    You can click on this link if you want to learn more about the origin of tuna tataki.

    More recipes with tuna

    If you were willing to prepare more tuna recipes, I recommend a delicious tuna tartar that you can accompany with avocado, or the ever popular homemade sushi.

    If you like the tuna more cooked, try our easy recipe of stewed tuna, the traditional tuna marmitako or for a quicker preparation, a pasta salad with tuna.

    You can also see our page with fish recipes for every occasion.

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