Food & Cooking Recipes Ingredients Seafood Recipes Sesame-Crusted Tuna Tataki Be the first to rate & review! This 30-minute recipe makes for a light and satisfying seafood dish. By Greg Lofts Greg Lofts Greg is the deputy food editor for Martha Stewart Living. Editorial Guidelines Updated on May 17, 2024 Rate PRINT Share Close Photo: Ryan Liebe Prep Time: 10 mins Cook Time: 10 mins Total Time: 30 mins Servings: 4 Tuna tataki is a Japanese dish made by lightly searing tuna, which cooks the outside, but leaves the center meaty and raw. Coating it with sesame seeds before cooking gives the exterior a satisfying crunch, which pairs beautifully with the buttery texture of the fish. A simple, gingery vinaigrette rounds it all out, adding a delightful tang to the recipe. (You’re also welcome to tweak the vinaigrette according to your personal preferences.) Serve this fresh tuna dish for a light, refreshing lunch or as an appetizer in a seafood-centric meal. It’s especially delicious over a bed of leafy greens. 7 Fresh Tuna Recipes You Can Make in 45 Minutes or Less Ingredients for Sesame-Crusted Tuna Tataki Yellowfin tuna: You'll need a one-pound yellowfin tuna steak for this dish, which will be sliced into thin strips after searing. You can use fresh or frozen tuna for this recipe. Look for fish with flesh that is fresh and moist, not dry and rubbery. It shouldn't smell "fishy" but instead like clean sea air. Sesame seeds: A mixture of sesame seeds and salt forms a delightful crust on the exterior of the fish, which deepens in flavor when seared. You can use black sesame seeds, white sesame seeds, or a mix. Rice vinegar: Mild and mellow rice vinegar adds subtle tang to the dressing. We recommend using unseasoned rice vinegar for this recipe and not seasoned, which contains sugar and salt. If you can't find rice vinegar, you can use apple cider vinegar instead. Crispy shallots: Frying shallots until golden makes for a crunchy, savory topping for the fish. Be sure not to overcook them as they can become unpleasantly bitter. To save on prep time, you can buy crispy shallots at Asian grocery stores or online. Shiso leaves: Shiso is a mild, refreshing herb typically used in Japanese cooking. Look for it at Asian grocery stores or substitute a mix of basil and cilantro in its place. Bonito flakes: An optional topper for this dish, bonito flakes are made from dried, fermented, and smoked tuna and contribute a complex, deeply savory essence. You can find them at Whole Foods Markets and Asian grocery stores. Using Fresh vs. Frozen Tuna Commercially frozen fish is generally of very high quality and can be an excellent value. Most fish is flash frozen right after it's caught, which helps retain nutrients and destroys harmful bacteria. When shopping for frozen tuna, look for fillets that have been vacuum-packed and blast-frozen. Defrosting Frozen Tuna The best way to defrost any seafood is in the refrigerator for about 12 to 18 hours, depending on the size of the fillet. (If your fish is stored in a vacuum-sealed bag, be sure to remove it before thawing.) Alternatively, try this quick-thaw method. Using a heavy-bottomed skillet—preferably cast iron, which holds heat most effectively—will result in the best, most even sear. Be sure to let the pan heat thoroughly for 2 to 3 minutes before adding fish. Ingredients 2 teaspoons vegetable oil, plus more for frying 2 ounces shallots (2 medium), thinly sliced into rounds (⅔ cup) Kosher salt and coarsely ground pepper 1 pound yellowfin-tuna steak (about 1 inch thick) 2 tablespoons sesame seeds 2 teaspoons reduced-sodium soy sauce 1 tablespoon rice vinegar 2 teaspoons minced fresh ginger (from a ½-inch piece) ⅓ cup thinly sliced shiso leaves (available at Asian groceries and some farmers' markets) Bonito flakes (optional), and flaky sea salt, such as Jacobsen, for serving Directions Fry shallots: Heat 1/2 inch oil in a small skillet over medium; attach a deep-fat thermometer to skillet. When oil shimmers and reaches 320°F, carefully add half of shallots. Cook, stirring occasionally with a fork, until shallots are just golden and bubbles stop forming rapidly around them, 2 to 3 minutes. (They will darken and crisp as they cool; do not let darken in oil, or they will taste bitter.) Transfer to paper towels, season with salt, and let stand until cool and crisp. Repeat with remaining shallots. Season tuna: Pat fish dry. In a small bowl, combine 1 teaspoon kosher salt, 1/2 teaspoon pepper, and sesame seeds. Sprinkle mixture evenly over fish, patting with fingers to adhere; let stand 5 minutes. Cook tuna: Heat a heavy-bottomed skillet (preferably cast iron) over medium-high until very hot and wisps of smoke are visible, 2 to 3 minutes. Add tuna and cook, undisturbed, until bottom is golden brown and releases easily from skillet and fish is opaque about 1/4 inch up sides, about 1 minute. Flip fish and cook on second side about 1 minute more. Transfer to a cutting board; let stand a few minutes. Make dressing: Meanwhile, whisk together soy sauce, vinegar, oil, and ginger for vinaigrette. Serve tuna: Slice fish into scant 1/4-inch-thick pieces. Arrange on a platter for sharing or on 4 individual salad plates. To serve, drizzle vinaigrette evenly over fish and sprinkle with shiso, shallots, bonito, and flaky salt. Vinaigrette Variations For a citrus-forward sauce, add fresh lime or lemon juice to the vinaigrette. You can also add ponzu, a tart citrus-based sauce used in Japanese cuisine. How to Serve Tuna Tataki Our Sesame-Crusted Tuna Tataki can be served on its own as a light lunch or served in smaller portions as an appetizer. It's delicious accompanied by sliced avocado or a simple cucumber salad. To bulk it up, try serving the sliced tuna over warm sushi rice, chilled soba noodles, or a bed of mixed greens with radishes, carrots, and avocado. If serving over a salad or starch, we recommend doubling the dressing to ensure you have enough to coat the other component(s). Try These Other Japanese-Inspired Recipes: Gingery Ramen Tofu Bowls Honey-Teriyaki Chicken Baked Salmon Sushi Udon Noodles with Shiitake Mushrooms in Ginger Broth Chicken, Edamame, and Noodle Stir-Fry Chard Oshitashi Shokupan (Japanese Milk Bread) Originally appeared: Martha Stewart Living, March 2019 Rate It PRINT Updated by Kirsten Nunez Kirsten Nunez Kirsten Nunez is a writer who focuses on food, health, nutrition, and DIY. She has a master's degree in nutrition, and has been writing professionally for nearly 10 years for digital and print publications, such as Martha Stewart, Shape, Real Simple, Healthline, and SELF. She also creates original recipes, which have appeared on product packaging in stores. and Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and freelance writer with over a decade of experience in the food and media industries.