Directions 9 steps | 20 Minutes
Season the tuna on all sides with salt.
On a nonstick skillet over high heat, heat the oil until wisps of smoke appear. Sear the tuna on each side, about 30 seconds per side.
Remove the tuna from the skillet and let cool.
Once the tuna is cool enough to handle, slice the tuna into thin ⅛ - ¼ inch pieces.
Assemble the tuna tataki. On a flat plate, arrange a bed of arugula or mesclun greens. Top with a flat row of thinly sliced red onions.
Use a spoon to dress the greens and red onion by drizzling it with ponzu sauce.
Neatly arrange the seared and sliced tuna in a straight, overlapped line on top of the red onions. Drizzle the ponzu sauce over the tuna.
Top with the finely sliced scallion or microgreens. Garnish with serrano pepper and toasted sesame seeds.
Serve with lemon wedges and a side of ponzu sauce for dipping. Enjoy!
- Check out our ponzu sauce recipe. If you are pressed for time, store-bought ponzu sauce is an acceptable substitute.