What is tataki? While I’m not a strict expert in Japanese cuisine, I do love a well-made tuna tataki. Tataki is seared, thinly sliced tuna dressed with citrus. This sesame-seed tuna tataki with pickled onions was inspired by a recent East Coast trip that ended in Nantucket, where I spent a week enjoying fresh seafood: Maryland blue crabs seasoned with Old Bay, lump crab cakes, scallops, cod, soft-shell crabs, lobster, porgies we caught and ate within hours, and, of course, fresh tuna.
Fishing with the locals!
Caught a porgy with help from Francisco.
Porgies dredged in seasoned flour.
Porgies simply fried in olive oil and butter.
This sesame-seed tuna tataki features a crunchy outer crust made from a mix of black and white sesame seeds, coarse sea salt, and cracked black pepper. Pickled onions add crunch and bright acidity that the tataki needs. Serve with ponzu sauce — a soy-and-citrus sauce available in many grocery stores — for an easy, delicious finish.
Tips for making tuna tataki with pickled onions
Tuna
Buy tuna from a reputable vendor. Defrosted sushi-grade steaks are fine if handled properly. Look for steaks that are light pink to deep red but not brown or oxidized. A darker muscle strip inside the steak is normal. Avoid steaks whose muscle is separating, which can mean the fish has been on display too long. The fish should not smell overpoweringly fishy. Select steaks about 1 to 1½ inches (3–4 cm) thick; thinner steaks require shorter sear times to avoid overcooking.
Estimate roughly 1/3 lb (about 150 g) of tuna per person when serving as an appetizer — tuna is dense, and thin slices go a long way. If you have access to a dedicated fishmonger, ask for a “block cut” piece, which is ideal for tataki.
“Block cut” tuna
Pickled onions
Thinly slice one medium onion with a sharp knife or mandoline. Sprinkle the slices lightly with salt and, using plastic gloves or a plastic bag to protect your hands, squeeze the slices to release some juice — this helps the onions soften and take on the pickling flavors quickly. Place the squeezed onions in a bowl (discard the excess liquid), then add a small amount of sugar and vinegar. Let the onions sit to absorb the vinegar while you prepare the rest of the dish.
Squeeze thinly sliced onion to remove juice before pickling.
Sliced onion ready for pickling.
Tuna tataki dry rub
The dry rub is a simple mixture of white and black sesame seeds, coarse black pepper, and coarse sea salt. Combine these ingredients in a shallow dish so you can press the tuna into the mixture and coat all sides evenly.
Sesame seed mixture
Press each tuna steak into the sesame mixture to fully coat the surface. Make sure all sides are covered for an even crust.
Coat tuna with sesame
Searing
Heat a cast-iron or heavy skillet until very hot. Add a small amount of high-smoke-point oil to prevent sticking. Sear the tuna briefly on each side — about 30 seconds to a minute per side depending on thickness — just long enough to brown the crust while keeping the interior rare. Be careful not to burn the sesame.
Searing tuna
Plating sesame-seed tuna tataki salad with pickled onions
Let the seared tuna rest briefly to cool. Arrange a bed of arugula and spoon the pickled onions over it. Slice the tuna a little less than 1/2 inch (about 1 cm) thick and place the slices on top of the greens. Drizzle with ponzu sauce or serve it on the side for guests to add as they like. Enjoy!
Arugula with pickled onions
Tuna sashimi with toro
Sesame Seed Tuna Tataki Salad with Pickled Onions
Ingredients
- 340 g sushi-grade tuna steak
- 1 Tbsp cooking oil
- Ponzu sauce, to serve
Dry rub
- 1 tsp coarse salt
- 1 Tbsp coarse ground black pepper
- 1 Tbsp black sesame seeds
- 1 Tbsp white sesame seeds
Pickled onions
- 1 medium onion
- ½ tsp sea salt
- ¼ tsp sugar
- 1–2 Tbsp vinegar (adjust to taste)
Greens
- 113 g arugula leaves (or equivalent)
Instructions
Prepare tuna
- Rinse tuna and pat dry with paper towels. Leave a little surface moisture so the dry rub will adhere.
Dry rub
- Combine black and white sesame seeds, coarse salt, and cracked black pepper in a shallow dish and mix well.
- Spread the mixture in a flat container and press the tuna into it so all sides are evenly coated.
Prepare pickled onions
- Thinly slice the onion and place the slices in a bowl.
- Sprinkle with salt and squeeze the slices (wear gloves or use a plastic bag) to extract some juice.
- Discard excess liquid, then add sugar and vinegar to the onions and let them marinate while you cook the tuna.
Sear tuna
- Preheat a cast-iron skillet over high heat and add oil.
- Sear the crusted tuna for about 30 seconds to 1 minute per side, depending on thickness, to achieve a browned crust and rare center.
- Transfer to a cutting board and let cool briefly before slicing.
Assemble plate
- Arrange arugula and pickled onions on plates or a serving platter.
- Slice the seared tuna into ¼–½-inch (about 1 cm) slices and lay them over the greens.
- Drizzle with ponzu sauce or serve the sauce on the side.