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Tuna Tataki


  • To make the ponzu, combine the soy, water, lemon and lime juice, ginger and tangerine. Set aside for 24 hours and then strain.
  • When ready, lightly sear the tuna on all sides and then roll in the poritake. Slice into sashimi portions and set aside.
  • Gently toss the wonga bok, capsicum, carrots and pea shoots with sweet chilli sauce to taste.
  • Then combine the mirin and pickled ginger in a food processor until smooth. Set aside.
  • To serve, mound the salad on individual plates and spoon some more sweet chilli sauce around. Arrange the tuna on top, garnish with lotus chips and spoonfuls of the ginger vinaigrette, and sprinkle with ponzu.
  • from Paul Wade - Little Nell, Aspen USA


  • 1 cup soy sauce
  • ½ cup water
  • ¼ cup lemon juice
  • ¼ cup lime juice
  • 25 gm garlic, crushed
  • 25 gm ginger, chopped
  • 25 gm tangerine slices
  • 450 gm sashimi-grade tuna, cut into blocks
  • poritake (mixture of toasted seaweed & sesame seeds)
  • 3 cups julienne wonga bok
  • ½ cup julienne red capsicum
  • ½ cup julienne carrots
  • ½ cup pea shoots
  • Asian sweet chilli sauce
  • 1 cup mirin (Japanese rice wine vinegar)
  • 1 cup pickled ginger
  • fried lotus chips

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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