Tuna Tataki (Easy Seared-Tuna)
The goal: A beautiful, peppery crust on the outside with a cool, tender center. It sounds high-end and advanced, but it uses the exact same skillet skills we just discussed for white fish and salmon. For a beginner, it’s an incredible confidence booster because it looks like professional restaurant plating but takes less than five minutes of actual cooking time!
Kitchen Equipment Needed
• Cast iron skillet (highly recommended for the best sear)
• Tongs
• Very sharp Chef’s knife
Ingredients
• Ahi Tuna Steak: Look for “Sashimi Grade” at the counter.
• Coarse Black Pepper or Sesame Seeds: For the crust.
• High-Heat Oil: (Avocado or Grapeseed oil).
Step-by-Step Instructions
1. The Prep: Pat the tuna steak very dry with paper towels.
2. The Crust: Press the tuna firmly into a plate of coarse pepper or sesame seeds until the outside is completely coated.
3. High Heat: Get your skillet very hot—almost to the point where the oil begins to smoke.
4. The “Flash” Sear: Place the tuna in the pan. Sear for only 45 to 60 seconds per side. You only want to cook the very outer edge.
5. The Rest: Take it out of the pan immediately and let it rest on a cutting board for 2 minutes.
6. The Slice: Use your sharpest knife to cut the tuna into thin slices (about ¼ inch thick).
Next time you are shopping, get some Tamari (Gluten Free) and use that as a dipping sauce.
Because the center of the tuna is still rare, a dull knife will “tear” the fish instead of slicing it cleanly. If you haven’t checked out our Basic Knife Skills page yet, now is the time!
