Tuna Tataki

Tataki is the Japanese art of searing the outside of fish while keeping the center completely raw, and there’s no better canvas for it than a fresh tuna loin.

Roll the tuna in cracked black pepper, hit it hard in a blazing hot cast iron pan with no oil, and pull it off before the heat travels past that thin seared crust.

Cool it down, then slice paper-thin to reveal that gorgeous ruby center.

The dipping sauce does serious work: peanut oil, toasted sesame oil, soy sauce, grated garlic and ginger, all warmed with Chinese five spice powder for a fragrant, savory pool underneath each slice.

Finish with a tuft of pickled ginger and you’ve got a starter that looks like it came out of a high-end izakaya.

Pro Tips

• Get the cast iron pan ripping hot before the tuna goes in; you want a hard sear in seconds, not a slow cook
• Cool the seared tuna in the fridge before slicing so it firms up and you can cut thin, even slices
• Use sushi-grade tuna with no bloodlines for the cleanest flavor and safest raw preparation
• The sauce can be made ahead and kept at room temperature; it actually improves as the flavors marry