The Tastiest Tuna Tataki

My tuna tataki recipe is so simple to make and always WOWs a crowd. The tangy sauce is incredibly addictive and makes the perfect base for whatever topping you want to add.. avocados, jalapenos, seaweed - you do you boo!!

This recipe is good for up to a 0.75 pound fillet of sashimi grade tuna, which I'd say is the standard appetizer size of tuna tataki. If you have a larger piece of tuna I would double the recipe because I like my tataki to be saucy AF (picture shows a double sized recipe).

Ingredients:

- 0.75 lb sashimi grade tuna

- 1/2 a lime (just over 1 tablespoon juice)

- 1 tbsp rice vinegar

- 1 tbsp soy sauce

- 1 clove crushed garlic

- 1/4 tsp sesame seeds

- 1 tsp oil *I use avocado oil

- pinch of black pepper & chilli flakes

- 1/4 cup cilantro

Step 1: Mix the lime, vinegar, soy sauce, garlic, sesame seeds, oil, black pepper, chilli flakes, and chopped cilantro in a bowl.

Note: you can leave the cilantro out of the sauce and instead use the fresh leaves as an aesthetic garnish but I just personally like to have the cilantro leaves marinade in the flavours!!

Step 2: Heat oil in a frying pan over medium high heat. Pat tuna try with a paper towel and lightly season with salt. Place tuna in the heated oil and lightly sear for 10 seconds on each side. With a very sharp knife cut the tuna into slices. Place your tuna on a serving dish with the sauce poured on top and enjoy!

We went with an Emily Mariko inspired twist for dinner one night and decided to serve this recipe with seaweed & rice for more sustenance.

It was honestly SO YUMMY and completely satisfied our sushi craving.