Entree: Japan – Shikoku – 鰹のたたき ➤ Katsuo no Tataki (Lightly seared skipjack tuna served sliced with aromatics and citrus-soy sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 min

Additional 1 min

Total 18 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) bonito/skipjack tuna loin, sashimi grade
- Salt, a light sprinkle for seasoning
- 1 tbsp (15 ml) vegetable oil for searing
- Ice and cold water for an ice bath
- 1/4 cup (60 ml) ponzu sauce (or 2 tbsp (30 ml) soy sauce + 2 tbsp (30 ml) citrus juice)
- 2 cloves garlic, very thinly sliced
- 3 scallions, thinly sliced on the diagonal
- 1/2 cup (60 g) grated daikon (daikon oroshi)
- 1 tbsp (15 ml) grated fresh ginger (optional)
- 1 tsp (5 ml) toasted sesame oil (optional)
- Shiso leaves or microgreens for garnish (optional)
- Lemon or yuzu wedges for serving (optional)

Show original ingredient measurements

- 1 lb (454 g) bonito/skipjack tuna loin, sashimi grade
- Salt, a light sprinkle for seasoning
- 1 tbsp (15 ml) vegetable oil for searing
- Ice and cold water for an ice bath
- 1/4 cup (60 ml) ponzu sauce (or 2 tbsp soy sauce + 2 tbsp citrus juice)
- 2 cloves garlic, very thinly sliced
- 3 scallions, thinly sliced on the diagonal
- 1/2 cup (60 g) grated daikon (daikon oroshi)
- 1 tbsp (15 ml) grated fresh ginger (optional)
- 1 tsp (5 ml) toasted sesame oil (optional)
- Shiso leaves or microgreens for garnish (optional)
- Lemon or yuzu wedges for serving (optional)

Instructions

1. Pat the tuna dry and lightly season all over with a small pinch of salt. Prepare an ice bath (ice + cold water) and set aside a tray for resting.
2. Heat a heavy skillet or cast-iron pan until very hot. Add the vegetable oil and swirl to coat. Sear the tuna on all sides, about 10–20 seconds per side, just enough to form a browned crust while keeping the center rare.
3. Immediately transfer the seared tuna to the ice bath for 30–60 seconds to stop cooking and set the crust; pat dry with paper towels.
4. Using a very sharp knife, slice the tuna thinly against the grain into 1/8–1/4 inch (3–6 mm) slices. Arrange on a chilled plate.
5. Combine ponzu sauce (or soy + citrus) with grated ginger and sesame oil if using. Spoon the sauce over the tuna or serve on the side.
6. Top the tuna with thin garlic slices, scallions, and a small mound of grated daikon. Garnish with shiso or microgreens and serve immediately with lemon or yuzu wedges.