Tuna Tataki Canapés
September 2, 2026
Tuna Tataki Canapés
Ingredients
- ¾ lb center cut ahi tuna loin
- 1 tbsp dark soy sauce, or regular soy sauce
- ¼ cup black sesame seeds
- 1-3 tbsp avocado oil or vegetable oil for searing
- ¼ cup ponzu Sauce
- 3 scallions, thinly sliced on the diagonal
- 1 jalapeno, thinly sliced
- 1-2 limes, quartered and thinly sliced
Instructions
- Prep the tuna: Transfer the tuna to a small zip top bag along with the dark soy sauce and marinate in the fridge for about 30 minutes. Arrange the sesame seeds on a rimmed plate, then roll the marinated tuna in the seeds until completely coated. Tightly wrap in plastic wrap and transfer to the fridge for about 15 minutes to allow the seeds to better adhere.
- Sear the tuna: Heat a medium non-stick pan over medium heat and add some of the avocado oil. Once the pan has pre-heated, carefully transfer the tuna to the pan. Sear each side for about 30-60 seconds, just enough for the sesame seeds to sizzle and the outer edges to become slightly opaque.
- Remove from the stove and let cool before wrapping tightly in saran wrap and placing in the fridge until you are ready to serve, for up to 24 hours. Right before serving, transfer to the freezer for about 5 minutes to firm up the fish for cleaner slicing.
- Slice the tuna: Unwrap the chilled tuna. Using a very sharp knife, slice into ¼ inch pieces. If the tuna becomes difficult to handle at any point, transfer back to the freezer for a few minutes.
- Assemble and serve: arrange the sliced tuna on a serving platter. Pour the ponzu over the fish and allow it to pool on the plate. Garnish with thinly sliced scallions, jalapeño, and limes.
