Name: Okinawan Seared Tuna Tataki with Avocado Sesame Relish
Prep time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 250g sashimi-grade tuna loin; 1 tbsp toasted sesame oil; 1 tsp soy sauce (low sodium); 1 tbsp rice vinegar; 1/2 ripe avocado, diced; 1 tbsp finely chopped shiso leaf (or fresh basil if unavailable); 1 tbsp finely chopped scallion; 1 tsp black sesame seeds; 1/2 tsp grated ginger; Sea salt, to taste; Freshly ground black pepper, to taste; 1/2 cucumber, thinly sliced; 1 cup baby greens (mizuna, arugula, or mixed leaves); Lemon wedges, for serving

Okinawan Seared Tuna Tataki with Avocado Sesame Relish

RusticMaple7404

Inspired by Okinawa’s love of fresh seafood and healthy fats, this recipe brings together the clean flavors of seared tuna tataki and a creamy, zesty avocado relish. The dish celebrates the bounty of the region—briny tuna, nutty sesame, vibrant shiso—while keeping it light and satisfying. With bold contrasts in texture (crisp greens, silky fish, creamy avocado) and pops of citrus, it’s a perfect showcase of high-fat, low-calorie dining with Japanese flair. Enjoy as a refined dinner or a show-stopping starter.

Ingredients

Instructions

Pat the tuna loin dry and season lightly with sea salt and black pepper.
Heat a nonstick pan or cast iron skillet over high heat. Add sesame oil, swirling to coat.
Sear tuna on all sides for about 20-30 seconds per side, so the surface is browned but the center remains rare. Remove and let rest.
In a small bowl, whisk soy sauce, rice vinegar, and grated ginger. Add diced avocado, shiso leaf, scallion, and black sesame seeds. Gently toss to combine; season lightly with salt and pepper.
Slice the rested tuna thinly against the grain.
Arrange baby greens and cucumber slices on serving plates. Fan out tuna slices over the greens. Spoon avocado sesame relish over the tuna.
Drizzle any extra dressing over the plate. Serve immediately with lemon wedges on the side.