Tataki is Japanese cooking which takes raw meat or fish and sear in a pan to form a thin cooked layer of meat on the outside and raw still inside. In order to make tuna tataki, you will need to use sashimi-grade tuna preferably ahi or yellowfin. Then, you will sear the fish between 10 to 30 seconds. How long to sear the tuna will depend on its thickness. After you sear the tuna and let it cool, you will drizzle citrus-based sauce, which tataki sauce, on the top and serve. youtu.be/6XfgAMoe_Gs

I made this when I bought a lot of cheap maguro (lean tuna). It's a delicious dish that goes really well with plain rice. Now it's a family favorite.This is sashimi grade lean tuna (maguro), so be careful not to cook them for too long. Just cook quickly until the surface is crispy. For 2 to 3 servings. Recipe by Makirin

My friend taught me this way of eating tuna, and adapted it to my taste. It's now a family favorite!Since it goes with Italian or French dishes, you might think that white wine would work better than mirin, but actually nothing beats mirin! Wasabi would work with this too, but don't use garlic or ginger. I think black pepper is the best spice for this. Recipe by Tetsuamru

I had some so-so maguro (lean tuna) left over, and I wanted to make something tasty with it. I recalled a dish I used to eat back when I lived with my parents, and tried recreating it.The tuna is very well flavored, so it's served simply with shredded white leek.It may be rather salty, so please adjust the amount of flavoring ingredients to your taste.When I retook the photo, I used stir fried enoki mushrooms instead of shredded white leek as the accompaniment. Recipe by milestone

I flavored this simply so that it goes well with all kinds of alcoholic drinks.This Japanese-flavored tartare is light and fairly low in calories. (You can omit the egg yolk if you prefer. It's suggested you omit it if you're not too confident about the freshness of the eggs.)Try it topped with avocado. They go very well together. For 1 to 2 servings. Recipe by putimiko

Maguro don is a simple and delicious Japanese dish made with fresh, sashimi-grade tuna marinated in soy sauce, mirin, and sake. Served over warm rice, it’s tender, flavorful, and full of umami. A true taste of the sea in every bite.　#CA2025

I bought some inexpensive tuna and made made a delicious steak that isn't dry or flaky!There's a lot of sauce, but it's great on rice! My kids love this, too They love it more than meat. Recipe by Chinagon

Tuna was on offer at the supermarket, so I combined it with delicious avocado to make a snack that goes really well with Japanese sake.There's nothing to say really. It's easy and takes no time at all to make. Recipe by O-gi mama

This Spicy Tuna Hand Roll is fun to make and delicious to eat. Always a crowd pleaser!

The tuna collar steak I ate at a restaurant had a lot of flavor.I wanted to make it at home using easy and convenient ingredients.This recipe yields just a little bit of the marinating sauce.If there isn't any leftover sauce in Step 4, don't worry because it will be marinated quite well.Try not to poke the tuna too much while it's grilling, since it might fall apart.The tuna used here is actually for sashimi, but with this recipe, I recommend you cook the fish through thoroughly! Of course, it's all up to you in the end! Recipe by Hawaiantomato

Pesto Fettuccine Tuna Steak

I thought up a drinking snack for a party at my friend's house.Cook the tuna to your desired level. If you want it to be more like meat, cook it well! Recipe by Harenochikumori mama