Tuna Tataki - Chef Recipe by Damien Styles

Tuna Tataki - Chef Recipe by Damien Styles



4 x 100 g pieces tuna from loin, cut into bricks
5 g dashi sesame seeds
5 g umeboshi sesame seeds
5 g wasabi sesame seeds
5 g yuzu sesame seeds

Soy and Ginger Dressing:

50 g ginger, julienned
20 g garlic, finely sliced
2 coriander roots
50 ml smoked soy sauce
50 ml white soy sauce
10 ml sesame oil
100 ml extra virgin olive oil

Pickled Daikon:

Daikon, cut into strips 1 cm wide and 10 cm long
50 g sugar
50 g water
50 g rice vinegar
Pinch salt


Sea grapes
Candied Yuzu
Red coral seaweed
Red shiso leaves



Heat a fry pan to very hot and add a small amount of cooking oil to pan. Carefully sear each side of the tuna brick for five seconds each.

Sprinkle all sides of the tuna with sesame seeds and set aside.

Soy and Ginger Dressing:

Blanch ginger and garlic in boiling water and refresh in iced water, three times. Squeeze out and place in a small bowl. Add coriander roots, both soy sauces, sesame oil, extra virgin olive oil and combine.

Pickled Daikon:

Cut daikon into strips, 1 cm wide and 10 cm long.

Boil sugar, water, salt and vinegar together to dissolve and pour over daikon. Refrigerate until needed.

To serve:

Carefully cut tuna into six even sized pieces and arrange neatly on a plate. Dress generously with soy and ginger dressing. Arrange sea grapes, candied yuzu, seaweed, red shiso leaves and pickled daikon strips on top.

More Recipes

Stuffed Baby Squid

Stuffed with chorizo, herbs and breadcrumbs, this baby squid is just the dish for a warm, summer eve...

Fish Tacos

The fresh, zesty flavours of lime and coriander, with just a hint of chilli spice - after trying the...