Fresh, vibrant and effortlessly impressive, this Seared Tuna Tataki with Fennel and Ponzu Dressing from the team at Lee Kum Kee is the kind of dish that feels restaurant-worthy while being surprisingly easy to make at home. Delicately seared on the outside and beautifully rare through the centre, the tuna is paired with crisp shaved fennel, peppery rocket and fragrant herbs for a plate that is light, elegant and full of contrast.
The ponzu-style dressing brings everything together with a punchy mix of soy, lime, rice vinegar and a touch of honey, adding just the right balance of savoury, citrusy and sweet. Perfect for a long lunch, easy entertaining or a refined weeknight dinner, this is a fresh modern dish that looks as stunning as it tastes.
Ingredients
Serves: 4 · Prep: 20 min · Cook: 5 min · Difficulty: Easy ● 500 g fresh tuna steaks ● 2 tbsp Lee Kum Kee Supreme Authentic First Draw Soy Sauce ● 1 tbsp mirin ● 1 tbsp rice vinegar ● 1 tsp sesame oil ● 1 fennel bulb, finely shaved ● 60 g rocket ● ½ red chilli, thinly sliced ● ½ handful fresh coriander ● ½ handful fresh mint ● 1 tsp toasted sesame seeds Dressing ● 2 tbsp Soy Sauce (we love Lee Kum Kee Supreme Authentic First Draw) ● 1 tbsp lime juice ● 1 tbsp rice vinegar ● 1 tsp honey ● 1 clove garlic, crushed ● 1 tbsp canola oil
In a shallow dish, mix the soy sauce, mirin, rice vinegar and sesame oil. Add the tuna and turn to coat. Set aside at room temperature for 10 minutes.
For the dressing, whisk together soy sauce, lime juice, rice vinegar, honey, garlic and canola oil. Set aside.
Toss the shaved fennel with rocket, chilli, coriander, mint and sesame seeds in a large bowl. Chill until ready to serve.
Heat a non-stick frying pan over high heat. Remove tuna from marinade, pat dry, and sear 20–30 seconds per side until edges are coloured but the centre remains rare. Rest for 5 minutes.
Slice tuna thinly. Divide fennel salad between plates, top with tuna and drizzle with dressing. Finish with freshly ground black pepper if desired
Frequently Asked Questions
What is tuna tataki? Tuna tataki is a Japanese-inspired dish where fresh tuna is briefly seared on the outside while staying rare in the centre, then sliced and served with a light, flavourful dressing.
Can I make seared tuna tataki easily at home? Yes, it is surprisingly easy to make at home. The key is to use very fresh, good-quality tuna and cook it quickly over high heat so the outside is seared while the middle stays tender and rare.
What does ponzu dressing taste like? Ponzu dressing is light, savoury and citrusy. In this recipe, the mix of soy sauce, lime juice, rice vinegar, honey and garlic creates a dressing that is tangy, slightly sweet and full of fresh flavour.
What can I serve with tuna tataki? Tuna tataki pairs beautifully with light sides such as steamed rice, cucumber salad, edamame, soba noodles or a crisp green salad. In this recipe, the shaved fennel and rocket salad keeps the dish fresh and balanced.
Can I prepare tuna tataki ahead of time? You can prepare the dressing and salad ingredients ahead of time, but the tuna is best seared just before serving. This keeps the texture at its best and ensures the centre stays beautifully rare.
How do I know when the tuna is cooked properly? The tuna only needs 20 to 30 seconds on each side over high heat. The edges should be lightly coloured while the centre remains rare. Overcooking will make it lose its tender, delicate texture.
Can I use another fish instead of tuna? Yes, you can use salmon or even kingfish for a similar style of dish, as long as the fish is very fresh and suitable for serving rare.
Is this recipe healthy? Yes, this is a fresh and nutritious recipe. Tuna is high in protein, while the fennel, rocket and herbs add plenty of freshness and flavour without making the dish heavy.
Fresh, vibrant and effortlessly impressive, this Seared Tuna Tataki with Fennel and Ponzu Dressing from the team at Lee Kum Kee is the kind of dish that feels restaurant-worthy while being surprisingly easy to make at home. Delicately seared on the outside and beautifully rare through the centre, the tuna is paired with crisp shaved fennel, peppery rocket and fragrant herbs for a plate that is light, elegant and full of contrast.
The ponzu-style dressing brings everything together with a punchy mix of soy, lime, rice vinegar and a touch of honey, adding just the right balance of savoury, citrusy and sweet. Perfect for a long lunch, easy entertaining or a refined weeknight dinner, this is a fresh modern dish that looks as stunning as it tastes.
Ingredients
Serves: 4 · Prep: 20 min · Cook: 5 min · Difficulty: Easy
● 500 g fresh tuna steaks
● 2 tbsp Lee Kum Kee Supreme Authentic First Draw Soy Sauce
● 1 tbsp mirin
● 1 tbsp rice vinegar
● 1 tsp sesame oil
● 1 fennel bulb, finely shaved
● 60 g rocket
● ½ red chilli, thinly sliced
● ½ handful fresh coriander
● ½ handful fresh mint
● 1 tsp toasted sesame seeds
Dressing
● 2 tbsp Soy Sauce (we love Lee Kum Kee Supreme Authentic First Draw)
● 1 tbsp lime juice
● 1 tbsp rice vinegar
● 1 tsp honey
● 1 clove garlic, crushed
● 1 tbsp canola oil
dry, and sear 20–30 seconds per side until edges are coloured but the centre
remains rare. Rest for 5 minutes.
Frequently Asked Questions
What is tuna tataki?
Tuna tataki is a Japanese-inspired dish where fresh tuna is briefly seared on the outside while staying rare in the centre, then sliced and served with a light, flavourful dressing.
Can I make seared tuna tataki easily at home?
Yes, it is surprisingly easy to make at home. The key is to use very fresh, good-quality tuna and cook it quickly over high heat so the outside is seared while the middle stays tender and rare.
What does ponzu dressing taste like?
Ponzu dressing is light, savoury and citrusy. In this recipe, the mix of soy sauce, lime juice, rice vinegar, honey and garlic creates a dressing that is tangy, slightly sweet and full of fresh flavour.
What can I serve with tuna tataki?
Tuna tataki pairs beautifully with light sides such as steamed rice, cucumber salad, edamame, soba noodles or a crisp green salad. In this recipe, the shaved fennel and rocket salad keeps the dish fresh and balanced.
Can I prepare tuna tataki ahead of time?
You can prepare the dressing and salad ingredients ahead of time, but the tuna is best seared just before serving. This keeps the texture at its best and ensures the centre stays beautifully rare.
How do I know when the tuna is cooked properly?
The tuna only needs 20 to 30 seconds on each side over high heat. The edges should be lightly coloured while the centre remains rare. Overcooking will make it lose its tender, delicate texture.
Can I use another fish instead of tuna?
Yes, you can use salmon or even kingfish for a similar style of dish, as long as the fish is very fresh and suitable for serving rare.
Is this recipe healthy?
Yes, this is a fresh and nutritious recipe. Tuna is high in protein, while the fennel, rocket and herbs add plenty of freshness and flavour without making the dish heavy.
Love tuna? Check out more delicious recipes here.
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