Herb Crusted Tuna Tataki Recipe

Prepare herb crust

In a small food processor combine cilantro, parsley, basil, green onion, ginger, garlic, sesame seeds, sea salt and black pepper. Pulse until the herbs are finely chopped but still bright (scrape down the sides as needed). Transfer mixture to a shallow plate.

Season tuna

Pat the tuna loin dry with paper towels. Lightly brush or rub the tuna with 1 tablespoon neutral oil. Press each side of the tuna into the herb mixture so the fine chopped herbs and sesame seeds cling and form an even crust around the fish. Set crusted tuna on a plate and let rest 5 minutes to adhere.

Sear tuna

Heat 1 tablespoon neutral oil in a heavy skillet (cast iron or stainless) over high heat until shimmering but not smoking. Carefully add the tuna and sear for 20–30 seconds per side to form a browned crust while keeping the center rare (adjust to 30–45 seconds per side for medium-rare depending on thickness). Remove tuna to a cutting board and let rest 2–3 minutes before slicing.

Slice tataki

Using a very sharp knife, slice the tuna across the grain into 1/4-inch (6 mm) slices. Arrange slices on a warm plate or serving platter, slightly fanned.

Sauté curry paste

In a small saucepan heat 1 teaspoon neutral oil over medium heat. Add the green curry paste and sauté for 30–45 seconds until fragrant, stirring constantly to bloom the spices.

Build the sauce

Add the coconut milk and broth, whisking to combine with the curry paste. Bring the mixture to a gentle simmer, then reduce heat to low.

Season sauce

Stir in fish sauce, brown sugar and lime juice. Simmer gently for 3–4 minutes to meld flavors. Taste and adjust: add more fish sauce to increase saltiness, more lime for brightness, or a pinch more sugar if too tart.

Finish with herbs

Remove from heat and stir in the chopped cilantro and Thai basil (if using). Keep the sauce warm; if it thickens too much, thin with up to 2 tablespoons warm broth or water.

Prepare vegetables

Trim and halve the baby carrots lengthwise if large; halve zucchini; trim snap peas; halve baby bok choy. Pat dry to avoid steaming in the pan.

Sauté vegetables

Heat 1 tablespoon neutral oil in a wide skillet or sauté pan over medium-high heat. Add carrots first and cook 2–3 minutes, then add baby zucchini and snap peas and cook another 2 minutes. Add bok choy and cook 1–2 minutes until tender-crisp. Season with 1/2 tsp salt and 1/4 tsp black pepper. Vegetables should be bright, slightly browned in spots, and still crisp-tender.

Keep warm

Remove vegetables from heat and keep warm while plating. If desired, toss with a teaspoon of the coconut-green curry sauce to lightly glaze before serving.

Plate components

Spoon a pool (about 2–3 tablespoons) of warm coconut-green curry sauce onto each plate. Arrange a portion of baby vegetable medley beside the sauce. Fan 6–8 slices of herb-crusted tuna tataki over or next to the sauce so the rare center contrasts with the warm curry.

Garnish and dress

Drizzle a small amount of soy sauce (about 1/2 tsp per plate) mixed with a few drops of sesame oil over the tuna slices if desired, or serve soy sauce on the side for dipping. Scatter toasted sesame seeds and pea shoots or microgreens over the tuna and vegetables. Add a lime wedge to each plate for squeezing.

Serve

Serve immediately while tuna is still slightly warm at the edges and rare inside, and while the coconut-green curry sauce and vegetables are warm.