Tuna Tataki: The Definitive Food Guide

Tuna Tataki is very easy to prepare as well as being a delicious light appetizer. Made Japanese
style from tuna that's dressed with a flavorful sauce

Introduction to Tuna Tataki 

  
Tuna Tataki is a light appetizer that is totally safe to eat and it is highly 
nutritious. Generally it is served in restaurants and ​sushi bars​ made 
from albacore tuna. Which according to this ​source​ is low in calories 
and contains high omega 3 and vitamin B. 

Meanwhile albacore tuna is a common ingredient not for making the 

tataki. But it is also an ingredient that is popular in Japan for making 
sashimi and s ​ ushi​. Before the tuna is used for making food it is flash 
frozen by fishermen when it is catched in the sea to prevent parasites. 

However, despite its wonderful taste you should still be aware of 
bioaccumulation​ of mercury. Since high levels of mercury through 
over-consumption can create many serious h ​ ealth issues​. So 
consumption of tuna tataki should not exceed the daily recommended 
limits. 

Generally the way the tuna is cooked is by searing the outside of the 
fish with hot flame while leaving the inside of the fish raw. Following 
with some drizzling of refreshing condiments such as ponzu sauce to 
make tataki a wonderful treat for foodies. 

Secondly, another method of cooking is through chopping the tuna 

into small pieces. Follow with garnishes to be mixed with the chopped 
pieces such as garlic, ginger, or shiso leaves. Lastly the drizzling of 
some flavoring condiments like coconut amino or soy sauce. 

What Does Tuna Tataki Taste Like 

Firstly tuna tataki is very much like ​tuna tartare​, sea urchin, raw 
shrimp, and doesn't have any fishy taste to it. But when served with 
citrus based soy sauce, you can instantly taste the kick of flavor from 
the citrus juice as you bite into the meat. 

Meanwhile the tuna should have a naturally pungent aroma that's 

rather meaty. Furthermore the tuna has this flavor that has a ​bit of 
saltiness​ and with a distinct subtle tang to it. Contrasting with less of 
the fishy seafood odor than from canned tuna. 

Meanwhile the taste of the tuna tataki is not always the same. Since 
some recipes call for certain types of fish which brings an altogether 
different flavor. 

Contrasting to the other types of tuna, albacore tuna has the most 
mildest flavor to its meat. Meanwhile the skipjack tuna has the 
strongest flavor to it as well as the highest fat content. Another 
common tuna that is often used is the yellow fish which is a bit 
stronger than albacore in flavor. 

Is Tuna Tataki Raw? 

Tataki uses the same type of meat as sashimi which is 100% raw. 
Meanwhile, for some recipes it calls for the outside crust or trimmed 
loin to be quickly seared. So even though the outside bit is slightly 
cooked, it is still raw in the middle. 
  

Is Tuna Tataki Keto? 

Additionally, a 280 cal tuna tataki is totally keto because it is a dish 

made from meat that only has 16 g of carbohydrates. While it has 28 g 
of protein and 11 g of fat.   
 
Although Tuna Tataki is a simple dish that is keto friendly, sadly tataki 
by itself is pretty boring. Hence it is often served with non-keto meals 
like ​rice​ to really ​add some flavor​ is to it or ​made it into sushi​. 
 
  
Is Tuna Tataki Gluten Free? 

Firstly tuna tataki is made from tuna which is gluten free meat.
However it is often drizzled with gluten condiments like soy sauce
which is dangerous to the health of people with celiac disease.
Although you can just as easily make homemade tataki and add your
own condiments that are gluten free.
  
What to Eat With Tuna Tataki 

Generally tuna tataki is served on the side with a simple and light bowl 
of salad. Also some edamame, miso soup, and a fiber rich bowl of 
rice.  
 
However the tuna also tastes great with some healthy crispy sesame 
green beans. Which is easy to make and takes little effort to add to the 
meal to create a beautiful dinner meant to be shared.  
 
But there are also other nutritional vegetables that provide a nice 
texture. Following, some great ideas include hearty vegetables like 
cauliflower, cooked carrots, onions, beets, and sweet potato. 
 
Nonetheless, don't restrict yourself with vegetables as a side dish. 
Another great recipe is mashed potato cakes, made using mashed 
potatoes into a cake by lightly frying it in oil. Furthermore mixing it 
with vegetables like baby spinach or adding garlic shoots. 

 
Tuna Tataki vs Tuna Tartare 

Firstly the biggest difference between ​tuna tartare​ and tataki is that 
tartare is not just raw meat. Instead it is finely chopped into square 
pieces, that is to be layered in a cylinder shape resembling a small 
cake with avocado on the bottom. 
 
Furthermore there also seasonings on top, which is generally either 
parsley or onions. Which really is there to add a different mix of 
flavors to the pure taste of the raw meat.  
 
Meanwhile unlike Tataki which is eaten by itself, tartare is served 
along with bread. For placing the raw square pieces of tuna meat on 
the bread along with the avocado for contrast to the texture. 

 
Tataki vs Tuna Carpaccio 

Although they're both flavorful for appetizers, carpaccio is a more 

thinly sliced dish of meat or fish. Instead of being simply referred to 
only slices of animal meat, it also includes sliced vegetables and 
fruits. 
 
Generally carpaccio is made from sliced tenderloin, Which is then 
pounded with a heavy weight to produce a flat surface. And even 
though tataki can also be made from tenderloin it has a more thicker 
texture. 
  
Tataki vs Ahi Tuna 

Ahi tuna is a type of sashimi that is made from bigeye tuna and is 
served by lightly searing the outside of the fish like tataki. Hence it 
leaves the inside of the meat tender and downright raw.  
 
And the name “ahi tuna” not only refers to a type of sashimi that is 
made using the bigeye tuna. Moreover it can refer to another type of 
tuna: the yellowfin tuna. 
 
But ahi tuna despite the many similarities with yellowfin is actually a 
different type of fish. Firstly the ahi tuna has a longer lifespan the 
yellowfin tuna. Secondly the ahi tuna has more developed oxygen 
capability that enables it to live in areas of low oxygen. 
  

Best Tuna for Tataki 

  
Generally tuna tataki is made from albacore tuna. But skipjack tuna is 
also a very popular option for tuna tataki and makes up about 70% of 
canned or pouched tuna.  
 
Comparatively the skipjack tuna has a more fishy taste to it than the 
albacore tuna. Meanwhile albacore tuna has a milder taste to it and 
less mushy texture than skipjack.  
 
Now in terms of physical appeal the albacore tuna has a more firmer 
texture with a lighter colored flesh. While a good quality skipjack tuna 
has this deep red color to its flesh.  
 
However when you compare the skipjack with the yellowfin tuna, the 
skipjack tuna has a more pronounced taste to its flavor. And it also 
has less calories per fillet than yellowfin.