What is tataki? In simple terms, tataki is fish that is quickly seared on the outside and left rare in the middle, then thinly sliced and dressed. I’m not a formal expert in Japanese cuisine, but I always appreciate a well-made tuna tataki. This tuna tataki salad with jalapeno soy dressing was inspired by a dish I enjoyed at a convivial “book club” dinner—more an eating club really—where members bring food inspired by a book. Conversation naturally leans toward the dishes rather than the pages, which suits me fine.
This salad pairs seared, spiced tuna with crisp greens, paper-thin cucumber and onion, sliced jalapeño for a bright heat, and creamy avocado. The jalapeño soy dressing, with lime and cilantro, keeps the salad refreshing while giving the tuna extra flavor when you drizzle some over the seared fillets. The crust for the tuna here leans on coriander and black pepper—an influence from South African biltong traditions that brings a fragrant, citrusy note to the fish. When tuna is fresh and plentiful at the fishmonger, this is a great salad to make for warmer days or casual entertaining.
Tips for making tuna tataki salad with jalapeno soy dressing
Tuna
Buy your tuna from a trusted vendor. Tuna steaks can be sold fresh or defrosted; either is fine as long as the color is bright pink or deep red and not brown or dull. Check for intact muscle fibers and avoid steaks where the flesh is separating, which can indicate the fish has been on display too long. The aroma should be mild, not pungently fishy. Choose steaks about 1½ inches (around 4 cm) thick so you can get a quick, hot sear without cooking the center through. Plan on roughly 1/3 pound (150 g) per person, since sliced tuna is dense and satisfying when combined with salad greens.
Tuna steak should be red or pink with intact muscle fibers.
Greens
This recipe uses a generous base of greens so the salad is substantial. I combine romaine leaves with thinly sliced Persian or pickling cucumbers and onion for crunch, and add sliced avocado for creaminess. Use a mandoline or a very sharp knife to shave the cucumbers and onion paper thin—uniform slices make the salad more elegant and ensure every bite has a balance of textures. Toss the sliced cucumbers and onions in most of the dressing while you prepare the rest of the ingredients so they absorb flavor and stay crisp.
Tuna tataki dry rub
The dry rub is simple but aromatic: coarse black pepper, coriander seeds, and coarse salt. Coarsely grind the black pepper and coriander so they form a textured crust that toasts during searing and releases fragrant oils. The coriander adds a warm, lemony edge reminiscent of biltong seasoning and complements the tuna beautifully.
Seasoned tuna steak ready for searing.
Searing
Preheat a cast-iron skillet until it is very hot. Add a little oil to the pan to prevent sticking, then sear the crusted tuna quickly—about one minute per side—so the exterior browns while the center remains rare. After searing, spoon some of the dressing over the tuna to glaze it and transfer the steak to a cutting board to rest briefly before slicing.
Plating and serving
Allow the tuna to cool slightly so it slices cleanly. Cut the steak into slices just under 1/2 inch (about 1 cm). Arrange lettuce on each plate, add the marinated cucumber and onion, then layer the tuna slices and avocado on top. Drizzle additional dressing from the cucumber bowl over the salad and finish with a pinch of red pepper flakes if you like extra heat. Serve immediately.
TUNA TATAKI SALAD WITH JALAPEÑO SOY DRESSING
Author: Michelle Sam
Summary: Seared tuna rubbed with coriander and black pepper, served over lettuce with thinly sliced cucumber and onion, avocado, and a jalapeño-soy dressing brightened with lime and cilantro.
Prep time: 20 mins · Cook time: 10 mins · Total time: 30 mins · Serves: 4
Calories (approx): 406 kcal per serving
Ingredients
Main
- 454 g sushi-grade tuna steak
- 1 Tbsp cooking oil
Dry rub
- 1 tsp coarse salt
- 1 Tbsp coriander seeds (coarsely ground)
- 1 Tbsp black pepper (coarsely ground)
Jalapeño soy dressing
- 4 Tbsp light soy sauce
- 80–100 g fresh cilantro, finely chopped
- ½ cup fresh lime juice
- ⅓ cup olive oil
- ½ tsp sugar
- 2 cloves garlic, minced
- 1 sliced jalapeño
- 1 tsp fresh grated ginger (adjust to taste)
- ⅛ tsp fresh ground pepper
Greens
- 4 Persian cucumbers (or equivalent), thinly sliced
- ½ medium brown or red onion, thinly sliced
- 2 romaine lettuce heads, torn or chopped
- 2 ripe avocados, halved, peeled, pitted and sliced (optional)
Instructions
Prepare the tuna
- Rinse the tuna and pat it dry with paper towels.
- Coarsely grind the coriander seeds and black pepper, then mix with the coarse salt.
- Spread the spice mixture in a shallow dish and press the tuna into it so the steak is evenly coated.
Make the dressing
- Finely chop the cilantro.
- In a bowl, whisk together soy sauce, lime juice, olive oil, sugar, garlic, jalapeño, grated ginger, cilantro, black pepper, and taste-adjust as needed.
Pickle the vegetables
- Thinly slice the cucumbers and onion with a mandoline or sharp knife and place them in a bowl.
- Pour about two-thirds of the dressing over the sliced vegetables and let them marinate while you cook the tuna.
Sear the tuna
- Heat a cast-iron skillet over high heat and add oil.
- Sear the crusted tuna for about one minute on each side to achieve a browned exterior and a rare center.
- Drizzle roughly one-third of the dressing over the seared tuna, then transfer it to a cutting board to rest and cool slightly.
Assemble the salad
- Prepare the lettuce and divide it among plates.
- Add the marinated cucumbers and onions on top of the lettuce.
- Slice the tuna into ¼–½ inch strips and arrange over the salad along with sliced avocado.
- Drizzle remaining dressing from the cucumber bowl over the salad and finish with crushed red pepper flakes if desired.
Nutrition (per serving, approximate)
Calories: 406 kcal · Carbohydrates: 11 g · Protein: 30 g · Fat: 28 g · Fiber: 3 g · Sodium: 1645 mg
If you try this recipe, adjust the jalapeño and ginger to your preferred heat and intensity. The combination of coriander-crusted seared tuna and the bright jalapeño-lime dressing is flexible—feel free to swap greens or add herbs to suit your palate.