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The Ultimate 10-Minute Sesame Crusted Tuna Tataki with Zesty Ponzu Sauce

Slices of sesame-crusted tuna tataki showing a rare, deep red center, resting in a pool of yellow sauce.
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Make restaurant-style Tuna Tataki at home in just 10 minutes. This easy recipe features sushi-grade ahi tuna lightly seared with a sesame crust and served with a bright, zesty ponzu dipping sauce. It is a perfect, healthy seafood appetizer or light meal.

Ingredients

Scale
  • 1 pound sushi-grade Ahi tuna loin
  • 1/4 cup white sesame seeds
  • 1/4 cup black sesame seeds
  • 1 tablespoon vegetable oil (for searing)
  • Pinch of salt
  • Pinch of black pepper
  • For the Ponzu Sauce:
  • 1/4 cup soy sauce (or tamari)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon sugar
  • Garnish (Optional):
  • Thinly sliced scallions
  • Thinly sliced radish

Instructions

  1. Prepare the Ponzu Sauce: In a small bowl, whisk together the soy sauce, lemon juice, rice vinegar, grated ginger, and sugar until the sugar dissolves. Set the sauce aside.
  2. Prepare the Tuna: Pat the tuna loin completely dry with paper towels. This step helps the crust adhere and promotes a good sear.
  3. Coat the Tuna: On a shallow plate, mix the white and black sesame seeds together. Roll the entire surface of the tuna loin in the sesame seed mixture, pressing gently so the seeds stick firmly all over.
  4. Sear the Tuna: Heat the vegetable oil in a heavy skillet (cast iron works well) over high heat until it is shimmering hot. Carefully place the sesame-crusted tuna in the hot pan. Sear for 30 to 45 seconds per side, turning carefully with tongs until all four long sides are lightly browned and toasted. The center should remain raw.
  5. Rest and Slice: Immediately remove the seared tuna from the pan and place it on a cutting board. Let it rest for 2 minutes. Using a very sharp knife, slice the tuna against the grain into 1/4-inch thick pieces.
  6. Serve: Arrange the slices of seared ahi tuna on a serving platter. Drizzle lightly with a little extra ponzu sauce, or serve the sauce on the side for dipping. Garnish with sliced scallions and radish, if using. Serve immediately as a flavorful seared tuna appetizer.

Notes

  • You must use sushi-grade or sashimi-grade tuna for this recipe since the center remains raw. Ask your fishmonger for the freshest cut available.
  • For an extra layer of flavor, you can add a pinch of Togarashi spice blend to your sesame seeds before coating the tuna.
  • If you prefer a slightly more cooked center, sear for 1 minute per side instead of 30-45 seconds.

Nutrition

Find it online: https://carlacooking.com/tuna-tataki-recipe-easy-seared-ahi-tuna/