Seared Tuna Tataki with Ponzu Dressing and Wasabi Cream

⏱ 30 min · Serves 4

A knockout starter that takes minutes: sushi-grade tuna kissed by a screaming-hot pan, chilled, then sliced into ruby ribbons. Zingy homemade ponzu pools beneath, cool wasabi cream streaks over the top, and toasted sesame plus crisp spring onion finish the plate. Restaurant elegance, weeknight effort.

Per serving: 345 kcal · 29.0g protein · 6.5g carbs · 22.0g fat

Ingredients

• 400g sushi-grade tuna loin, in one neat block
• 1 tbsp toasted sesame oil
• 1 tbsp neutral oil (rapeseed or sunflower)
• Flaky sea salt and freshly ground black pepper
• 2 tbsp mixed black and white sesame seeds
• For the ponzu: 4 tbsp light soy sauce
• 2 tbsp fresh lemon juice
• 1 tbsp lime juice
• 1 tbsp rice vinegar
• 1 tbsp mirin
• 1 tsp caster sugar
• 1 x 5cm piece kombu (optional)
• For the wasabi cream: 4 tbsp crème fraîche
• 2 tbsp Japanese mayonnaise
• 1.5 tsp wasabi paste, or to taste
• 1 tsp lime juice
• Pinch of salt
• To serve: 2 spring onions, finely sliced on the bias
• 1 small watermelon radish or 4 red radishes, shaved paper-thin
• 1 handful micro shiso or coriander leaves
• 1/2 avocado, thinly sliced (optional)

Method

1. Make the ponzu: whisk soy, lemon and lime juice, rice vinegar, mirin and sugar until the sugar dissolves. Drop in the kombu if using and leave to infuse for 20 minutes, then lift it out. Chill.
2. Make the wasabi cream: stir crème fraîche, Japanese mayo, wasabi, lime juice and a pinch of salt together until smooth. Taste and add more wasabi if you want more heat. Chill until needed.
3. Pat the tuna completely dry with kitchen paper. Season all over with flaky salt and black pepper, then press the sesame seeds onto all four long sides.
4. Heat a heavy frying pan over a high heat until just smoking. Add both oils, then lay in the tuna and sear for 30–45 seconds per side, turning to catch all four sides — you want a thin cooked border and a raw ruby centre.
5. Immediately transfer the tuna to a plate and chill in the fridge for 10 minutes to stop the cooking (or plunge briefly into iced water, then pat very dry).
6. Using your sharpest knife, slice the tuna across the grain into 5mm slices. Fan them over four chilled plates.
7. Spoon the ponzu around the tuna, not over it, so the crust stays crisp. Dot or streak the wasabi cream alongside.
8. Scatter with spring onions, shaved radish, avocado if using, and micro shiso. Serve straight away, with extra ponzu on the side.