All Recipes
Albacore TunaMediumPan-Seared

Albacore Tataki

Albacore loin lightly seared on the outside, raw in the center, sliced thin and served with ponzu, grated daikon, and scallion. A classic Japanese treatment for fresh albacore.

Prep: 15 min Cook: 5 min Total: 20 minServes
4

Ingredients

  • •1 lb albacore loin, cleaned of bloodline
  • •2 tbsp neutral oil (grapeseed or canola)
  • •2 tbsp soy sauce
  • •1 tsp coarse black pepper
  • •¼ cup ponzu sauce
  • •¼ cup grated daikon radish
  • •3 scallions, thinly sliced
  • •1 tbsp toasted sesame seeds
  • •1 tsp grated fresh ginger

Instructions

  1. 1Rub albacore loin with soy sauce and pepper on all sides.
  2. 2Heat oil in a cast iron pan over extremely high heat until smoking.
  3. 3Sear loin on all sides for 30–45 seconds per side — you want just a thin cooked layer on the outside.
  4. 4Immediately submerge in ice water bath for 2 minutes to stop cooking.
  5. 5Pat dry and refrigerate for 15 minutes.
  6. 6Slice thin against the grain.
  7. 7Arrange on a plate, drizzle with ponzu, top with daikon, scallion, sesame, and ginger.

Pro Tips

The ice bath is essential to stop the cooking process and maintain the raw interior. The contrast between the slightly smoky seared exterior and the silky raw center is what makes tataki special.