Soy-Free Tuna Tataki
Elevate your appetizer game with this Soy-Free Tuna Tataki recipe—a vibrant, citrusy twist on the classic Japanese dish. Perfectly seared sushi-grade tuna is coated in a crunchy crust of white and black sesame seeds, creating a stunning contrast and irresistible texture. Instead of traditional soy-based sauces, this recipe shines with a zesty marinade featuring fresh lemon and lime juices, balanced by a touch of honey for natural sweetness. With just 15 minutes of prep and 5 minutes of cooking, this light, elegant dish is an ideal option for serving at dinner parties or as a gourmet lunch. Pair it with pickled vegetables or a crisp green salad for a refreshing, soy-free masterpiece!
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Recipe Information
Ingredients
- 1 pound fresh sushi-grade tuna steak
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 tablespoon toasted sesame oil
- 2 tablespoons white sesame seeds
- 2 tablespoons black sesame seeds
- 1 tablespoon high-heat cooking oil (e.g., avocado oil)
Instructions
In a small bowl, whisk together the lemon juice, lime juice, honey, salt, and black pepper to create a citrus marinade.
Pat the tuna steak dry with paper towels and place it in a shallow dish. Pour the citrus marinade over the tuna, turning to coat all sides. Let the tuna marinate for 10 minutes at room temperature.
While the tuna marinates, mix the white and black sesame seeds together on a plate. This will be the crust for the tuna.
Remove the tuna steak from the marinade and gently pat it dry with paper towels to remove excess moisture. Discard the marinade.
Brush the tuna steak lightly with the toasted sesame oil, ensuring an even coat on all sides.
Press the tuna steak into the sesame seed mixture, coating it thoroughly and evenly on all sides.
Heat the high-heat cooking oil in a skillet over medium-high heat until shimmering but not smoking.
Sear the tuna steak for 30-40 seconds on each side, just enough to create a crust while keeping the interior rare. Use tongs to sear the edges as well for 10-15 seconds each.
Remove the tuna from the skillet and transfer it to a cutting board. Let it rest for 1-2 minutes.
Using a sharp knife, slice the tuna thinly against the grain into bite-sized pieces.
Serve immediately with a side of pickled veggies or a light mache or arugula salad.
Nutrition Facts
Calories |
1073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 1412 mg | 61% | |
| Total Carbohydrate | 18.2 g | 7% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 6.8 g | ||
| Protein | 138.2 g | 276% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 409 mg | 31% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1910 mg | 41% | |
*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.
