Our recipe for Gochugaru Tuna Tataki is a bold twist on a classic Japanese dish that highlights the subtle heat of Korean gochugaru in contrast with fresh albacore tuna. Lightly seared tuna loin maintains its buttery texture inside while developing a flavorful crust on the outside from the quick sear. Served over sushi rice with a side of spicy edamame, this dish is the perfect balance of heat, fresh fish, and umami. The quick sear process ensures the tuna stays tender, while toppings like sriracha and sesame seeds add layers of texture and flavor. This recipe is perfect for those looking for a vibrant, restaurant-quality meal at home.
Gochugaru Tuna Tataki
I didn’t know anything about fresh tuna until we started catching it ourselves this season, and then my mind was officially blown.
I thought I knew since I’ve been a big fan of sushi for the last 20 years, but it turns out that the sushi you’ve been eating is probably nothing compared to eating fish that’s less than a day out of the ocean.
Granted, most people are not going to have access to that level of fish. Thankfully there are a lot of great sources for fresh tuna out there that have caught, cleaned, and froze their fish within a day or two of harvest, which is ideal.
Live by the coast but don’t fish yourself? During tuna season there are a lot of opportunities to buy fish off the docks from the commercial boats that come in. If you’re in Washington, Oregon, or California, head to the coast and buy a few tuna and freeze it and can it for later.
This recipe will also work with the tuna steaks you can pick up at your local butcher shop or fish monger.
Why You’ll Love This Dish
- Quick and Easy: Minimal cooking time makes it perfect for busy days.
- Healthy and Flavorful: Lean tuna combined with nutrient-dense edamame and rice.
- Bold, Spicy Kick: Gochugaru adds unique depth without overwhelming heat.
- Customizable Toppings: Adjust the spice levels or try new garnishes to suit your taste.
- Elegant Presentation: Perfect for dinner parties or date night, but easy enough for any day.
Try our Bluefin Poke Bowl!
Tuna Tataki shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
Ingredients
- Fresh Tuna Loin
- Gochugaru
- Salt
- Onion Powder
- Oil
- Edamame
- Black Sesame Seeds
- Granulated Garlic
- Green Onions
- Chives
- Sriracha
- Bachan’s BBQ Sauce
Have our Albacore Poke Tower!
How to make Tuna Tataki with Albacore
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
How to Make Gochugaru Tuna Tataki
- Season the Tuna: Rub the tuna loin evenly with gochugaru, salt, and onion powder.
- Sear the Tuna: Heat a cast iron skillet or griddle over high heat with oil. Sear the tuna for 10 seconds on each side to develop a crust.
- Chill the Tuna: Remove the seared tuna from the heat, cover it, and chill for at least 1 hour to enhance the texture.
- Prepare the Spicy Edamame: Toss edamame in oil, gochugaru, sesame seeds, salt, and garlic. Sauté for 30-60 seconds until aromatic.
- Assemble and Serve: Slice the chilled tuna into 1/4-inch thick pieces. Serve over cooked sushi rice with the spicy edamame. Top with green onions, chives, sesame seeds, sriracha, and a drizzle of Bachan’s BBQ sauce.
FAQ
How do I store leftovers?
Store sliced tuna and toppings in separate airtight containers. Consume the tuna within 24 hours to maintain freshness and texture.
Can I reheat the tuna?
Tuna tataki is best served cold or at room temperature. Avoid reheating to prevent overcooking. However, you can reheat the rice and edamame if desired.
Can I make this dish in advance?
Yes, the tuna can be seared, chilled, and sliced in advance. Assemble everything just before serving for the best presentation.
What are some good substitutions for gochugaru?
If gochugaru is unavailable, use crushed red pepper flakes or mild paprika for a different spice profile.
Serve This With…
- Miso Soup: A comforting, light side to balance the heat.
- Pickled Ginger: Helps cleanse the palate between bites.
- Cucumber Salad: Adds a refreshing, crunchy element to the meal.
This Gochugaru Tuna Tataki is a perfect combination of fresh, spicy, and umami-rich flavors, perfect for an impressive meal that’s easy to make. With minimal cooking and quick preparation, it’s an ideal way to enjoy quality ingredients without spending hours in the kitchen.
More great fish recipes to try!
We Love Gochugaru!
Gochugaru Tuna Tataki
Ingredients
- 6 ounces fresh tuna loin
- 2 teaspoons Korean chili flakes gochugaru
- 1/4 teaspoon salt
- 1/2 teaspoon onion powder
- 2 tablespoons oil
- 1 cup cooked sushi rice
Spicy Edamame:
- 1/2 cup edamame
- 1/2 teaspoon Korean chili flakes gochugaru
- 1 teaspoon oil
- 1 teaspoons black sesame seeds
- 1/4 teaspoon salt
- 1/4 teaspoon granulated garlic
Toppings:
- 1 teaspoon chopped green onions
- 1 teaspoon chopped chives
- 1 teaspoon sriracha
- 1 teaspoon black sesame seeds
- 2 teaspoons Bachan’s BBQ sauce
Instructions
- Season the tuna loin with the gochugaru, salt, and pepper.
- Preheat a cast iron skillet or your gas griddle over high heat. Place the oil down on the cooking surface.
- Sear the tuna for 10 seconds on each side.
- Remove, cover, and chill for an hour.
- Toss the edamame in the oil, gochugaru, sesame seeds, salt, and garlic. Sauté for 30-60 seconds.
- Slice the tuna into 1/4″ thick slices and serve over the sushi rice with the spicy edamame. Sprinkle with the green onions, chives, and sesame seeds, and drizzle with sriracha and Bachan’s.
