Seared Tuna Recipe

Seared Tuna is a popular dish served at Izakaya or Robatayaki estaurants (Japanese food bars) throughout Japan. Traditionally, the surface of the tuna is seared over flames, often fueled with rice straw or charcoal, which adds a smoky aroma while leaving the inside raw. It’s served with ponzu (a tangy citrus-soy sauce) and wasabi, making it an excellent appetizer that pairs well with sake or your drinks of choice.

The most celebrated version of seared fish in Japan is skipjack tuna, known as Katsuo (bonito) Tataki. ‘Tataki’ refers to the Japanese cooking method where searing the surface adds a savory aroma, reduces moisture to improve texture, intensifies flavor, and provides some sterilizing effect. While bonito is the traditional choice, regular tuna readily available in the United States works perfectly with this cooking method. In fact, seared tuna has become a popular menu item in both American and Japanese restaurants here.

Although the distinctive smoky flavor from burnt straw and charcoal is characteristic of traditional Tataki, you can easily adapt this dish for home cooking. While pan-searing may not offer the same kind of freglance, it produces equally excellent results with a beautiful golden-brown crust. Since the fish is partially cooked, this preparation method might appeal to those who are hesitant about eating raw fish. For an alternative to wasabi, try grated or sliced garlic to add an extra kick to the dish. Seared tuna is an elegant yet simple dish perfect for special occasions. Consider serving this delicious appetizer the next time you entertain guests!