AppetizerMain Course

Katsuo no Tataki

Name: Katsuo no Tataki
Prep time: 15 min
Cook time: 5 min
Total time: 30 min
Yield: 2 servings
Cuisine: japanese
Ingredients: 300 g skipjack tuna fillet skin on, boneless; 45 ml soy sauce; 30 ml rice vinegar; 15 ml lemon juice freshly squeezed; 1 tbsp ginger grated; 1 clove garlic minced; 2 pcs green onion thinly sliced; 1 tsp sea salt; 0.5 tsp black pepper freshly ground; 1 tbsp vegetable oil

This traditional Japanese dish features seared skipjack tuna, known for its rich, smoky flavor. The tuna is quickly seared over high heat, then thinly sliced and served with a refreshing citrus-soy dressing, capturing the essence of Japanese culinary artistry.

An original recipe by Forkin

Total time: 30 min
Serves: 2
Difficulty: Medium

Allergen information: may contain fish, gluten, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

300 gskipjack tuna fillet, skin on, boneless
1 tspsea salt
0.5 tspblack pepper, freshly ground
1 tbspvegetable oil

dressing

45 mlsoy sauce
30 mlrice vinegar
15 mllemon juice, freshly squeezed
1 tbspginger, grated
1 clovegarlic, minced

garnish

2 pcsgreen onion, thinly sliced

Equipment

heavy-bottomed skillet · cutting board · knife · whisk · small bowl · serving platter

The method

Step by step

1
Pat the skipjack tuna fillet dry with paper towels and season generously with sea salt and black pepper on all sides.
About 2 min
Cook’s note: Ensuring the tuna is very dry helps achieve a better sear.
2
Heat the vegetable oil in a heavy-bottomed skillet or cast-iron pan over high heat until it just begins to smoke.
About 2 min
Cook’s note: A very hot pan is crucial for a good sear and crunchy crust.
3
Carefully place the seasoned tuna fillet in the hot pan and sear for 30-60 seconds on each of its four sides, creating a dark brown crust while keeping the center raw.
About 4 min
Cook’s note: Adjust cooking time based on the thickness of your tuna and desired doneness for the crust.
4
Immediately remove the seared tuna from the pan and transfer it to a plate. Let it rest for 5-10 minutes.
About 10 min
Cook’s note: Resting helps the tuna retain its juices and makes for easier, cleaner slicing.
5
While the tuna rests, prepare the dressing by whisking together the soy sauce, rice vinegar, lemon juice, grated ginger, and minced garlic in a small bowl.
About 3 min
Cook’s note: Taste the dressing and adjust the balance of flavors to your preference.
6
Slice the rested tuna very thinly, about 0.5 cm thick, against the grain.
About 3 min
Cook’s note: Use a very sharp knife for clean, even slices.
7
Arrange the sliced tuna on a serving platter, pour the dressing evenly over the tuna, and garnish with sliced green onion.
About 1 min
Cook’s note: Serve immediately to enjoy the contrast of the warm crust and cool, rare interior.

Keep it good

Storage

Store any leftover Katsuo no Tataki in an airtight container in the refrigerator.

Reheating

This dish is best enjoyed cold and should not be reheated.