Low Fat Tuna Tataki
Delight your taste buds with this incredible Low Fat Tuna Tataki recipe—a fresh and flavorful Japanese-inspired dish that’s as nutritious as it is simple to make. Featuring sushi-grade tuna steak lightly seared to perfection and coated with a delicate crust of sesame seeds, this recipe captures the essence of clean eating while delivering a burst of bold umami flavors. A marinade of low sodium soy sauce, lime juice, rice vinegar, fresh ginger, and garlic enhances the tuna’s natural richness without overpowering. Finished with a garnish of sliced scallions and served on a bed of mixed greens, this low-fat, high-protein dish is perfect for a quick yet elegant meal. Ready in under 15 minutes, it’s an excellent choice for health-conscious foodies seeking a light, satisfying plate. Great as an appetizer or light entree, pair it with the tangy dipping sauce for a meal that’s truly unforgettable!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams tuna steak (sushi-grade)
- 2 tablespoons low sodium soy sauce
- 1 tablespoon lime juice
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil (optional, for light flavor)
- 1 teaspoon fresh ginger (grated)
- 1 clove garlic (minced)
- 1 tablespoon white or black sesame seeds
- 1 tablespoon scallions (thinly sliced)
- 1 teaspoon neutral oil (e.g., canola or avocado oil)
- 2 cups mixed greens (optional, for serving)
Instructions
Pat the tuna steak dry using paper towels to remove excess moisture. This step helps achieve a good sear.
In a small bowl, whisk together low sodium soy sauce, lime juice, rice vinegar, sesame oil (if using), grated ginger, and minced garlic. Set aside to be used as a marinade and dipping sauce.
Sprinkle sesame seeds evenly across a plate. Gently press the tuna steak onto the sesame seeds to coat all sides evenly.
Heat a non-stick skillet over medium-high heat and add the neutral oil. Allow the oil to heat until it starts shimmering but not smoking.
Place the sesame-coated tuna in the skillet and sear for 20-30 seconds on each side. The goal is to sear the outside while leaving the inside rare to medium-rare. Do not overcook for best flavor and texture.
Immediately remove the tuna from the skillet and transfer to a cutting board. Allow it to rest for 1-2 minutes.
Using a sharp knife, slice the tuna steak thinly into approximately 1/4-inch slices.
Arrange the sliced tuna on a serving plate. Optionally, serve over a bed of mixed greens.
Drizzle some of the prepared marinade over the tuna slices and garnish with thinly sliced scallions.
Serve immediately, pairing the tuna with the remaining marinade as a dipping sauce.
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 1472 mg | 64% | |
| Total Carbohydrate | 24.9 g | 9% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 3.2 g | ||
| Protein | 103.1 g | 206% | |
| Vitamin D | 15.0 mcg | 75% | |
| Calcium | 539 mg | 41% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2752 mg | 59% | |
*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.
