Tuna Tataki Salad

  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 2 servings


  • Dressing:
  • 2 tbsp ponzu sauce
  • 1 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp sake
  • 1 tbsp honey
  • 1 inch ginger, finely grated
  • Salad:
  • 4 cups salad greens
  • 2 radishes, sliced super thin
  • 1/2 cup edamame, cooked and removed from pods
  • green onions (optional)
  • black sesame seeds (optional)
  • Tuna:
  • 1/2 lb sashimi grade tuna
  • 1-2 tbsp grapeseed oil for searing the fish.


  1. In a small mason jar, shake together all the salad dressing ingredients. Set aside.
  2. Toss the salad greens, radishes and edamame together. You can dress them lightly with some of the salad dressing, or you can plate it and drizzle dressing on after.
  3. Sear the tuna using a culinary torch or a hot skillet. If you use a skillet, be sure to coat the pan with oil. The tuna should only need 10-15 seconds per side. You don’t want to cook it through, just create a crust. Set it aside to cool.
  4. Once it has cooled, use a SUPER SHARP knife and slice thin pieces.
  5. Plate the tuna next to the salad and spoon some of the dressing on top. Be sure to include some of the grated ginger.
  6. Top with green onions and black sesame seeds.
  7. Serve immediately.

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