top of page

Tuna Tataki (with Tahini, Lemon and Honey Vinaigrette)



About the Recipe


Tahini, lemon, and honey vinaigrette

  • ½ cup extra-virgin olive oil

  • Zest and juice of 2 lemons

  • 1 tbsp tahini

  • 1 ½ tbsp Dijon mustard

  • 2 Tbsp honey

  • 1 tsp sea salt

Tuna Ingredients:

  • 2 tbsp canola oil

  • 1 ½ lb albacore tuna loin

  • 1 to 2 radishes, thinly sliced, for garnish

  • Radish sprouts, for garnish

  • Toasted sesame seeds, to sprinkle

  • Flaked sea salt, to sprinkle



1. Combine all the ingredients in a medium bowl, whisking until well blended and emulsified. Taste and adjust seasoning with more lemon and salt if desired. 2. Can be made ahead of time; will keep refrigerated for up to 2 weeks (although the lemon flavor will start to weaken after a few days).

Tuna Tataki:

1. Heat the oil in a large skillet set over medium-high heat until almost smoking. Add the tuna loin, and sear each side for 20 seconds or until golden but still rare to medium-rare on the inside.

2. Immediately transfer the tuna to a cutting board. Use a sharp knife to cut into ¼-inch-thick slices. Arrange the slices on a serving platter, garnish with the radishes and sprouts, and sprinkle with the sesame seeds and salt.

3. Spoon over the vinaigrette and serve immediately.

bottom of page