Tataki of tuna with mustard sauce - ReCiPes

East Asian cuisine |
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Tataki — a kind of cooking method, very common in Japan, when pickled in soy sauce products quickly fried over high heat and served as a hot appetizer with a sauce based on ginger. Thus prepared, the tuna comes out tender and flavorful, and spicy mustard sauce gives the dish suddenly a new sound in the French manner.


  • Tuna fillet — 225 gr.
  • Fresh ginger, chopped — ½ tbsp
  • Sesame seeds — 1 tbsp
  • Sesame oil — 1 tbsp
  • Lime juice — 2 tbsp
  • Assorted greenery — to taste
  • Ground black pepper — to taste
  • Slices of fresh cucumber — 5-6 pieces
  • Mustard sauce (see recipe below) to taste

Mustard sauce:


  • Mustard sweet “Bavarian” — 1 tsp.
  • Fresh ginger, crushed — ½ tsp
  • Soy sauce — 10 ml.
  • Sesame oil — 30 ml.
  • Lime juice — 10 ml.
  • Ground black pepper — to taste

The recipe of sauce:

All the ingredients are thoroughly shift until smooth.


1. My piece of filet cuts with a depth of 1 cm every 0.5–1 cm, so after making it easier to cut and marinate 5-7 minutes in soy sauce.

2. In a shallow bowl, combine ginger, sesame seeds and crushed black pepper. Roll fillets in ginger-sesame mixture.

3. Place a non-stick pan on a high heat, brush with sesame oil and quickly sear a piece of tuna for about 15 seconds. on each side.

4. With tongs, gently transfer the fish from the pan on a wooden Board and let “rest” for two minutes. During this time deglaciate the pan with lime juice and pour over tuna this juice.

5. Tear up some greens with your hands and make a few thin longitudinal slices of fresh cucumber.

Serving dishes:

1. Carefully slice the tuna fillet into slices 1 cm thick and place them on a plate.

2. Once again whisk the mustard sauce and pour evenly over fillets.

3. Top gently place the slices of cucumber and greens, sprinkle with sesame seeds.


1. Slice any vegetables for Asian dishes most convenient to do a horizontal peeler.

2. To sesame was fragrant, pre-fry it for 3-4 minutes on a hot dry pan.

Bon appetit!

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