Low Sodium Tuna Tataki
Elevate your next meal with this elegant and heart-friendly Low Sodium Tuna Tataki recipe! Featuring sashimi-grade tuna loin, this dish is lightly marinated in a tangy blend of low sodium soy sauce, fresh lime juice, grated ginger, and garlic, ensuring bold flavor without excess salt. Coated in a nutty mix of black and white sesame seeds, the tuna is seared to perfection for a delicate crust while maintaining its rare, tender center. Garnished with crisp cucumber, vibrant radish slices, and scallions, this dish balances freshness and sophistication, making it perfect for dinner parties or a special at-home treat. Ready in just 25 minutes, this quick yet impressive seafood dish is a feast for both the eyes and the palate. Perfect for those seeking low sodium recipes, tuna lover specials, and healthy gourmet options!
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Recipe Information
Ingredients
- 400 grams Fresh tuna loin (sashimi-grade)
- 3 tablespoons Low sodium soy sauce
- 2 tablespoons Fresh lime juice
- 1 teaspoon Sesame oil
- 3 tablespoons Black and white sesame seeds
- 1 teaspoon Fresh ginger (grated)
- 1 clove Garlic (minced)
- 2 stalks Scallions (thinly sliced)
- 0.5 unit Cucumber (thinly sliced, for garnish)
- 2 units Radish (thinly sliced, for garnish)
- 1 tablespoon Neutral oil (e.g., avocado or grapeseed oil, for searing)
Instructions
In a small bowl, combine the low sodium soy sauce, lime juice, sesame oil, grated ginger, and minced garlic to create a marinade. Stir well to combine.
Pat the tuna loin dry with paper towels and place it in a shallow dish. Pour half of the marinade over the tuna, reserving the other half for serving.
Let the tuna marinate for 10 minutes, turning once to coat both sides evenly.
On a plate, spread the sesame seeds in an even layer. Remove the tuna from the marinade and gently press all sides into the sesame seeds, coating the exterior.
Heat a skillet over medium-high heat and add the neutral oil. Once hot, sear the tuna for 20-30 seconds on each side, just enough to create a crust while keeping the interior rare.
Remove the tuna from the skillet and let it rest for 2 minutes. Using a sharp knife, slice the tuna into thin slices, about 1/4 inch thick.
Arrange the tuna slices on a serving plate along with thinly sliced cucumber and radish for garnish.
Drizzle the reserved marinade over the tuna and sprinkle with sliced scallions for added freshness.
Serve immediately and enjoy your low sodium tuna tataki!
Nutrition Facts
Calories |
977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 1941 mg | 84% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 2.6 g | ||
| Protein | 126.4 g | 253% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 359 mg | 28% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2065 mg | 44% | |
*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.
