Honey-lime tuna tataki

A fabulously flavourful appetizer or light lunch!

I was too many years old when I finally learned that tataki is the Japanese word for meat or fish served raw or lightly seared. I really should have figured this out sooner, given my inordinate fondness for tuna crudo and poke plus beef tartare and carpaccio. No doubt most cultures have a word like tataki or crudo; I can’t wait to do some delicious exploring on this topic. In the meantime, I’m happy to offer this delightful dish which makes a scrumptious lunch or appetizer and is very quick to prepare. The tuna can be eaten on its own or perched on cucumber rounds or sesame crackers.



  • 1 tablespoon (15 mL) soy sauce
  • 1 teaspoon (5 mL) water
  • 1/2 teaspoon (2.5 mL) sesame oil
  • 1 tablespoon (7 g) finely-minced gingerroot
  • 1 tablespoon (15 mL) honey
  • 1 tablespoon (15 mL) freshly-squeezed lime juice
  • 1 tablespoon (15 mL) rice vinegar
  • 1 tablespoon (15 mL) vegetable oil
  • 1/2 pound (227 g) good quality tuna loin; thawed if frozen
  • 1/2 cup (20 g) fresh radish, mustard or pea sprouts
  • 1 teaspoon (3 g) black sesame seeds
  • Few pinches flaky salt
  • 1/2 fresh lime, to garnish


  • Prepare the dressing up to 24 hours ahead of time by placing the soy sauce, water, sesame oil, ginger, honey, lime juice and rice vinegar in a jar with a tight lid. Shake to blend well then set aside. If preparing ahead of time, refrigerate until needed.
  • Pat the tuna dry with paper towel and refrigerate until ready to cook.
  • When ready to serve, heat the vegetable oil in a heavy duty pan, large enough to hold the tuna, placed over medium high-heat.
  • Quickly sear the tuna on all sides, for about 40 – 50 seconds per side. Flip the fish carefully with tongs as you are searing it. As soon as the searing is complete, transfer the tuna to a cutting board.
  • Slice the tuna into 1/3 inch (8 mm) thick pieces (approximately) and fan them out on a serving platter.
  • Shake the prepared dressing to remix it, then drizzle a few tablespoons over the tuna.
  • Scatter the sprouts and sesame seeds over the dressed tuna.
  • Slice the half lime into quarters then slice the quarters as thinly as possible; scatter the pieces over the tuna and sprouts and serve immediately, with remaining dressing in small bowls for dipping.

Serves 4 as an appetizer.

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

4 thoughts

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.