Tuna Tataki



Preparation info

  • Difficulty


  • Serves:


Appears in

Japanese Food Made Easy

Japanese Food Made Easy

By Aya Nishimura

Published 2020

  • About
Preparation: 30 Minutes
Cooking: 15 Minutes

This is a simple yet indulgent dish, packed with flavour and texture. Meaty tuna, crispy garlic, ginger and aromatic shiso are an irresistible combination, ideal to serve with drinks.



  • 4 spring onions (scallions), thinly sliced lengthways
  • 30 g (1 oz) fresh ginger, peeled and cut into thin matchsticks
  • 200 g (7 oz) daikon radish, cut into thin matchsticks
  • 3 garlic cloves, thinly sliced
  • 400 g (14 oz) fresh tuna fillet (ideally a thin, long piece from the loin – ask your fishmonger or a Japanese grocery store)
  • 4 shiso (perilla) leaves, thinly sliced (or baby cress, bottoms removed and leaves separated)


  • ¼ cup (60 ml) sunflower oil
  • ¼ teaspoon sea salt
  • 3 tablespoons ponzu (store-bought or homemade)


Place the spring onion, ginger and daikon radish in a bowl of ice-cold water. This will help to keep them crisp.

Heat the sunflower oil in a small frying pan over medium heat. Fry the garlic until golden brown. Use a slotted spoon to transfer the garlic to a bowl and remove most of the excess oil from the pan with paper towel, leaving a little behind for the tuna.

Heat the pan over medium–high heat. Sprinkle salt all over the tuna and sear the tuna in the hot pan for 1 minute on each side. Remove the tuna from the pan and leave it to rest for 10 minutes, or until you are ready to serve. You can do this step in advance.

While resting the tuna, drain the water from the spring onion, daikon and ginger and pat dry with paper towel. Mix with the shiso leaves in a bowl.

Slice the tuna into 8 mm (⅜ inch) thick pieces (to learn how to make sashimi).

Place the mixed salad on a plate and top with the sliced tuna, then scatter with the crispy garlic and drizzle with the ponzu.