Introducing my Seared Yellowfin Tuna Tataki recipe, a Japanese-inspired delight combining grilled outer texture with a tender, sashimi-like center! With premium sashimi-grade tuna and a vibrant ponzu ginger sauce, each bite bursts with freshness and zest. Perfect for those seeking a quick and flavorful Japanese-inspired seafood adventure at home!
Table of Contents
Why I Love This Recipe
If you’re a seafood enthusiast like me, I’m sure you’ll appreciate the simplicity and flavor explosion of my Seared Yellowfin Tuna Tataki! This Japanese-inspired dish features fresh yellowfin tuna steaks grilled to perfection on the BBQ, then expertly seared on the outside for that ideal tataki texture! What truly sets my recipe apart is my signature tataki sauce with a similar based from my beloved Sesame Seared Ahi Tuna dish, crafted with authentic Japanese-inspired ingredients for a zesty, savory delight that’s was crafted with hassle free in mind!
With my easy-to-follow searing technique borrowed from my popular Blackened Ahi Tuna and Seared Marinated Tuna recipes, you can achieve restaurant-quality results right in your own kitchen! Treat yourself to tender seared yellowfin tuna dipped in a flavorful ginger-infused sauce—it’s a recipe you won’t want to miss!
Ingredients
Ingredients
- Yellowfin Tuna Steak – sashimi grade Yellowfin Tuna.
- Green Onion – freshly chopped green onion scallions.
- Toasted Sesame Seeds – optional garnish.
- Ginger – freshly grated ginger.
- Ponzu – a citrus flavored soy sauce found in most Japanese supermarkets, Mizkan brand preferred.
- Toasted Sesame Oil – 100% Toasted Sesame Oil that should have a dark brown color.
- Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- Togarashi (red pepper) – Togarashi Japanese chili pepper blend found in most Asian or Japanese supermarkets. A good alternative would be cayenne pepper or red pepper.
- Lemon Juice – freshly squeezed lemon.
🍣 Tuna Note
To achieve the best taste and texture, opt for Sashimi-Grade Ahi Tuna Steaks. While frozen and thawed varieties can be used, if possible, fresh ahi tuna is the ideal choice for an even more delicious outcome.
Essential Kitchen Equipment
- BBQ Grill
Directions
Step 1 Start by whisking together ponzu, grated ginger, toasted sesame oil, soy sauce, and chili pepper in a small bowl for the sauce.
🥢 Sauce Pro Tip
Prepare The Sauce In Advance to allow the flavors to meld together, enhancing its taste.
Step 2 Dry the yellowfin tuna fillet using a paper towel. Preheat your grill to 400F and briefly sear the fillet for 20-40 seconds on each side.
🔥Grilling Pro Tip
Brush Grill Grates With Oil before placing the tuna to prevent sticking and create beautiful grill marks. While searing, closely monitor the tuna to Avoid Overcooking, aim to sear the outside to perfection while maintaining a tender, raw or rare interior.
Step 3 Once seared, garnish with green onions and toasted sesame seeds, then drizzle with the ponzu ginger sauce.
🍽️ Tataki Serving Note
Your ahi tuna should have a Raw Center to achieve the best texture.
Pairing Recommendations
Pair your tataki tuna with a crisp green salad dressed in Japanese Wafu Salad Dressing, offering a refreshing accompaniment or you can pair it with a zesty Hiyashi Wakame Seaweed Salad. Complete the experience with a bowl of Tofu Miso Soup or Clam Miso Soup, adding warmth and depth to your Japanese-inspired feast and rice of choice.
Frequently Asked Questions
Can I pan fry these tune steaks instead?
Yes, you can pan fry the tuna steaks instead of grilling them. Simply use a large frying pan or skillet with a flat bottom coated with neutral cooking oil on high heat. Sear the tuna steaks for 15-20 seconds per side to achieve the desired level of doneness.
Are these tuna steaks safe to eat raw?
Yes, these tuna steaks are safe to eat raw, provided they are handled and packaged correctly. Look for the 'sashimi grade' label on the packaging to ensure their safety for raw consumption.
What should the internal temperature of the tuna be for rare or medium-rare doneness?
For rare doneness, aim for an internal temperature ranging from 70- 85°F. If you prefer medium-rare, the internal temperature should reach around 85-100°F.
Where can I find sashimi-grade yellowfin tuna?
You can typically find sashimi-grade yellowfin tuna at most Asian grocery stores. Look for it in the freezer section, often labeled as saku blocks, which are fillets cut into rectangle blocks.
Storage Tips
To store leftovers, transfer to an airtight container and refrigerate. Properly stored, the leftovers will maintain their freshness and flavor for 2-3 days.
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Watch How To Make It
Seared Yellowfin Tuna Tataki
Ingredients
Tuna
- 12 oz Yellowfin Tuna Steak Fillets sashimi grade
- 1 Green Onions
- 1/2 tsp Toasted Sesame Seed optional
Sauce
- 1/2 Inch Ginger grated
- 3 tbsp Ponzu
- 1 tsp Toasted Sesame Oil
- 1 tsp Soy Sauce
- 1/8 tsp Togarashi substitute with cayenne pepper, but use 1/8 tsp instead
- 1/2 tsp Lemon Juice
Instructions
- Gather all the ingredients.
- Finely chop green onions and set aside.
- In a small mixing bowl, add grated ginger, ponzu, toasted sesame oil, soy sauce, togarashi and lemon juice. Mix together and set aside.
- Pat both sides of the tuna steak dry with a paper towel and set aside.
- Preheat grill to 400F. Once the grill is preheated, place tuna steaks on the grill and cover. Grill for 20-40 seconds per side just to sear the outside. Inside should have raw texture. Note - make sure you don't overcook the steaks, otherwise it's going to be extreme tough and rubbery.
- Transfer grilled steak and let it rest until room temperature (about 1-2 minutes). Once cooled, pour sauce to liking, followed by chopped green onions and toasted sesame seed.
Nutrition
*Values Based Per Serving
