Red tuna tataki

This recipe with the taste of the rising sun is used with our Nippon mixture , ideal for making sauces and marinades. Perfect for coating your fish, meat and vegetables, here we offer you Japanese-style Tataki cooking: grilled on the outside, raw on the inside.

  • For 2 people :
  • Time: 20 min + 4h rest
  • Difficulty: Easy


  • 2 tuna fillets (if possible Saku red tuna)
  • 125g sesame seeds (optional)
  • 1 drizzle of olive oil

For the pickle:

  • 20cl of salted soy sauce
  • A lime (which you can replace with a small glass of sake)
  • 1 teaspoon sesame oil
  • 1 tablespoon of Nippon mix

  1. Prepare the marinade by combining the soy sauce, lime juice and zest (or sake), sesame oil, and Nippon mixture.
  2. Place the tuna in it and let it marinate for 4 to 8 hours.
  3. This step is optional: place the sesame seeds on a plate before searing the tuna.
  4. Remove the tuna from its marinade (and save it!). Sear it very briefly, 10 to 20 seconds on each side in a drizzle of olive oil over very high heat. Once the tuna is slightly colored, place it on a plate and reserve it in the refrigerator before serving. You can place it in the sesame seeds before putting it in the fridge, coating each side of the tuna.
  5. Once the tuna has cooled, cut it into sashimi of about 1cm, cut it widthwise, in one motion with a very sharp knife if possible, to maintain the quality of the texture of the tuna.


Your tuna tataki is now ready to eat. Drizzle it with a little marinade. You can season it with a pepper such as Mang Tang pepper (known as verbena pepper) or Andaliman pepper from Indonesia.

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