Masa-Inspired Seared Tuna Tataki

Name: Masa-Inspired Seared Tuna Tataki
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 1 lb sushi-grade Ahi Tuna fillet (Yellowfin Tuna), about 1.5-2 inches thick; 1 tablespoon high-smoke point oil (such as grapeseed, canola, or avocado oil); 1/2 teaspoon flaky sea salt, plus more for seasoning; Freshly ground black pepper (optional); 2-inch piece fresh ginger, peeled and julienned; 4-5 scallions (green onions), thinly sliced on the bias; For the Ponzu-Style Dressing:; 1/4 cup low-sodium soy sauce; 2 tablespoons fresh lemon juice (or lime or yuzu juice, if available); 1 tablespoon rice vinegar; 1 teaspoon mirin (Japanese sweet cooking wine); 1/2 teaspoon granulated sugar (optional, to balance acidity)

Inspired by the exquisite Katsuo Tataki served at Masa, this home replication captures the essence of perfectly seared tuna with bright ginger and crisp scallions, delivering a perfect balance of smoky depth and fresh flavors.

Prep: 20 min Cook: 5 min 4 servings

Ingredients

1 lb sushi-grade Ahi Tuna fillet (Yellowfin Tuna), about 1.5-2 inches thick
1 tablespoon high-smoke point oil (such as grapeseed, canola, or avocado oil)
1/2 teaspoon flaky sea salt, plus more for seasoning

Instructions

1
Pat the Ahi tuna fillet thoroughly dry with paper towels. Season generously all over with flaky sea salt and black pepper (if using). This helps create a good crust.
2
Prepare the garnishes: Julienne the peeled ginger into very thin matchsticks. Thinly slice the scallions on the bias.
3
Prepare the Ponzu-Style Dressing: In a small bowl, whisk together the soy sauce, lemon juice, rice vinegar, mirin, and sugar (if using). Taste and adjust seasoning as needed.
4
Heat a heavy-bottomed skillet (cast iron or stainless steel works best) over high heat until very hot and just starting to smoke lightly. Add the high-smoke point oil to the pan.
5
Carefully place the seasoned tuna fillet into the hot pan. Sear each side for 30-60 seconds, or until a dark, caramelized crust forms. The goal is to sear the exterior deeply while keeping the interior rare. You may need to sear the thinner edges briefly as well.
6
Immediately remove the seared tuna from the pan and place it on a cutting board. Let it rest for 1-2 minutes. This helps the juices redistribute.
7
Using a very sharp knife, slice the tuna against the grain into thin, 1/4-inch thick slices.
8
Arrange the sliced tuna artfully on a serving platter. Garnish generously with the julienned ginger and sliced scallions.
9
Just before serving, drizzle the Ponzu-Style Dressing over the tuna and garnishes. Serve immediately.

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