Tuna Tataki Easy

Serve as a light lunch or a rich starter.


  • 1 tuna loin, sashimi grade (around 350g)
  • 1 tablespoon of Smoked Oil
  • 2 tablespoons of Togarashi
  • Micro herbs, dill or chervil to serve

Dipping sauce:

  • 1 teaspoon of finely grated ginger
  • 1 tablespoon of white soy sauce (or a light soy sauce)
  • 1 tablespoon of rice vinegar
  • 1 finely sliced spring onion
  • 1 tablespoon of sesame oil


Ideally, remove the tuna from the fridge 20 minutes before cooking it.

Preheat the Smoked Oil in a pan.

Rub the tuna with the Togarashi spice mix and fry on each side for 30 seconds.

Leave to rest on a board for a couple of minutes and then slice thinly.

For the sauce – simply combine all the ingredients and pour over the sliced tuna.

If you have 5-10 minutes, leave the fish to marinate before decorating with herbs and serving!