Gluten-Free Tuna Tataki
Elevate your dinner game with this mouthwatering Gluten-Free Tuna Tataki, a light yet flavorful dish that’s perfect for sushi lovers and health-conscious foodies alike. Featuring perfectly seared Ahi tuna coated in a crunchy blend of black and white sesame seeds, this recipe balances the rich umami of gluten-free soy sauce (tamari) with the bright zest of lime juice and rice vinegar. Paired with a vibrant salad of mixed greens, creamy avocado, crisp radish, and cucumber, all drizzled in a gluten-free sesame dressing, this dish is as visually stunning as it is delicious. Ready in just 25 minutes, this quick and easy recipe is perfect for a satisfying yet refreshing dinner, offering a restaurant-quality meal you can enjoy in the comfort of home.
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Recipe Information
Ingredients
- 400 grams Fresh Ahi tuna steak
- 60 ml Gluten-free soy sauce (tamari)
- 30 ml Rice vinegar
- 15 ml Sesame oil
- 15 ml Lime juice
- 10 ml Honey
- 5 grams Fresh ginger, grated
- 1 piece Garlic clove, minced
- 15 grams Black sesame seeds
- 15 grams White sesame seeds
- 15 ml Olive oil
- 100 grams Mixed salad greens
- 1 piece Avocado, sliced
- 50 grams Cucumber, thinly sliced
- 2 pieces Radish, thinly sliced
- 30 ml Gluten-free sesame dressing (store-bought or homemade)
Instructions
Pat the tuna steak dry with paper towels and set aside.
In a medium bowl, whisk together the gluten-free soy sauce, rice vinegar, sesame oil, lime juice, honey, grated ginger, and minced garlic to create the marinade.
Place the tuna steak in a shallow dish and pour half of the marinade over it, ensuring the fish is evenly coated. Reserve the remaining marinade for serving. Let the tuna marinate for 10 minutes.
In a small, dry skillet over medium heat, lightly toast the black and white sesame seeds until aromatic, about 2 minutes. Transfer to a plate and set aside to cool.
Remove the tuna from the marinade and press it into the toasted sesame seeds, coating all sides evenly.
Heat the olive oil in a non-stick skillet over high heat. Sear the tuna for 20-30 seconds on each side, just until the outer edges are cooked while keeping the center raw and rare. Remove from heat and let rest for 2 minutes.
Using a sharp knife, slice the tuna thinly into bite-sized pieces.
Assemble the salad by arranging the mixed greens, avocado slices, cucumber slices, and radish slices on a serving platter. Drizzle with gluten-free sesame dressing.
Serve the sliced tuna tataki over the salad and drizzle with the reserved marinade as desired.
Nutrition Facts
Calories |
1142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.2 g | 96% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 4158 mg | 181% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 14.7 g | ||
| Protein | 81.2 g | 162% | |
| Vitamin D | 11.8 mcg | 59% | |
| Calcium | 417 mg | 32% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2559 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
