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    Tuna Tataki Tuna Tataki | Easy Japanese Recipes at I used yellowfin (ahi) tuna prepared tataki block from my online store, Since “I” am the one who defrosts the super frozen sashimi, the quality of sashimi is actually better than Japanese grocery stores or sometimes sushi restaurants because their sashimi may be at the counter for several hours or days after they defrost sashimi. If you live in an area where you can’t get high quality sashimi, consider buying online! Besides enjoying the tuna tataki steak by itself, you can also enjoy it over a salad for a fabulous low carb meal. Here’s the video to show you how easy tuna tataki recipe is. We actually shot this video clip last summer (8 months ago) and it was one of the first videos we shot. We realized there are a lot of missing shots in the clip and definitely not our finest work, but hopefully you think our more recent videos are more entertaining. I hope you enjoy making Tuna Tataki! Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time! Tuna Tataki Save Print Prep time 5 mins Cook time 5 mins Total time 10 mins Author: Namiko Chen Serves: 2 Ingredients ½ lb. sashimi grade yellowfin/ahi tuna (buy from 2 Tbsp. olive oil Tataki Sauce 1 green onion/scallion (about 1 Tbsp. chopped green onion) 1 inch ginger (about 1 tsp. grated ginger) 3 Tbsp. ponzu (or make homemade ponzu) 2 tsp. sesame oil 1 tsp. soy sauce 1 tsp. white sesame seeds Garnish ½ lemon Korean Chili Thread Tuna Tataki Ingredietns Instructions Grate ginger and slice green onion thinly. Tuna Tataki 1 Combine the Tataki sauce ingredients in a small bowl. Tuna Tataki 2 Heat olive oil in a non-stick frying pan. When the oil is hot, sear the tuna 30 seconds on each side. Tuna Tataki 3 When all sides are seared, remove from the heat and let it cool. Slice the tuna into ¼ inch pieces. Pour the sauce and serve. Notes Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.

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