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Tuna Tataki with Ponzu Sauce

Submitted by: JustRightMenus

Servings: 2

Categories: fish, quick, seafood

From the kitchen of:

I've drawn from various online sources and created what we like.


6 oz. tuna steak - this must be sushi grade tuna (sashimi grade)

1 TB toasted sesame seeds

1 tsp sesame oil

S & P



fine onion slices, shredded carrots, bean sprouts, green onions - pick 2 of these to use.

Ponzu Sauce:

2 TB soy sauce

1 TB lemon juice

1 TB orange juice


Sprinkle salt and pepper and 1/2 the sesame seeds on each side of the tuna.

Heat a cast-iron pan to medium-high heat.

Pour the sesame oil in the center of the pan.

Sear the tuna for about 1 minute per side... you will be serving it very rare ... you're pretty much having sushi. That's why you need sushi-grade tuna (sashimi grade). 

Immediately wrap the tuna in foil and place in the freezer for 10 minutes.

Slice thinly and at an angle (you'll need a very sharp, straight blade) and fan out onto a plate. Pour the Ponzu sauce over the tuna.

Garnish with fine onion slices, sprouts, shredded carrot, green onions - pick maybe 2 of these.



Classically, this is used as an appetizer. However, we like to have it as an entree. I'll serve the tuna on a platter since its presentation is so nice, and I'll give each of us a plate of jasmine rice w/ stir-fried veggies piled on top as well.