Sesame Crusted Albacore Tataki with Asian Pear & Ponzu

Comes together quickly, perfect as a starter, main, over salad, or rice. It’s great for impressing guests, setting the mood for date night, or just treating yourself. Sashimi says, ‘I’m trying,’ but crust that tuna in sesame seeds, add homemade ponzu, crisp Asian pears, and shiso, and now you’re making a statement. Sure, it sounds complicated, but really, you’re just searing some fish and slicing fruit. If that doesn’t scream low-effort, high-reward, I don’t know what does. Let’s make some Albacore Tataki!

I came up with this recipe during my weekly fridge clean-up. Earlier in the week, I’d bought a 22-pound albacore tuna from a fisherman docked in Seattle’s Ballard neighborhood. He was selling the last of his catch before heading home for Thanksgiving, and I couldn’t resist—it was so cheap! The fisherman even filleted the fish and kept the carcass for me (which I happily scooped the ribs clean—the best part of the tuna, if you ask me!).

I’d had my fill of plain sashimi but wanted something with a bit more flair. I raided my fridge and pantry, and threw together whatever I had, and that’s how this dish came together.

Unfamiliar with some of the ingredients? Great! Let’s talk about them!

As the name implies, albacore tuna is a species of tuna known for its lighter color and subtle flavor. Often called “white tuna,” it has a delicate balance of taste and texture, featuring a mild sweetness and a firm yet tender bite. Albacore is a bullet-shaped fish found in temperate oceans worldwide, ranging from Nova Scotia to Northern Argentina and even across to the Indian Ocean, as they are migratory. Its light flavor and smooth texture make it a favorite for sushi and cooked dishes, but when lightly seared, its buttery, melt-in-your-mouth quality really shines, making it ideal for dishes such as Tataki.

Ponzu is a bright, tangy, citrus-based sauce commonly used in Japanese cuisine. It's made by combining soy sauce, rice vinegar, citrus juice, and sometimes a splash of sake or mirin for sweetness. Ponzu is incredibly versatile, often used as a dipping sauce, marinade, or drizzle for dishes like sashimi and grilled meats, adding a refreshing kick to each bite…. And we’re making our own! In this recipe, we’ll be including a strip of kombu (dried kelp) to add umami that pairs great with seafood.

Shiso is a fragrant herb from the mint family, native to East Asia, particularly Japan, China, and Korea. It has broad, serrated leaves that come in green or purple varieties, with a distinctive flavor that's a mix of mint, basil, and anise. In Japanese cuisine, shiso is often used as a garnish for sashimi, wrapped around sushi, or incorporated into salads and cold noodles.

What’s the deal with Asian pears? These juicy, crisp fruits are sometimes referred to as “apple pears” due to their round shape and crunchy texture. Unlike traditional European pears, Asian pears are firmer and have a refreshing, sweet taste. In this dish, their natural crunch pairs beautifully with the smooth texture of the tuna, adding a fresh, bright element.

Tataki is a Japanese technique that involves quickly searing a piece of protein over high heat before removing it from the heat almost immediately. The result? A wonderful contrast between the smoky, caramelized exterior and the rare, tender interior. It’s one of those techniques that might sound fancy, but trust me, it’s shockingly simple to execute at home. Prior to searing, we’ll be coating our tuna in a mix of black and white sesame seeds. This adds beautiful visual appeal, a satisfying crunch, and a rich nuttiness to the crust.

Let’s bring it all together!

Sashimi says, ‘I’m trying,’ but crust that tuna in sesame seeds, add homemade ponzu, crisp Asian pears, and shiso, and now you’re making a statement!

Try it as an appetizer or light dinner!

Recipe and Photography by Maya Alderman (@Kuishinbo_Maya)

Forge To Table Knives

Prep Time: 20 min

Cook Time: 10 min

*At least 12 hours for ponzu

Ingredients:

Ponzu:

• ½ cup soy sauce

• ¼ cup lemon/lime juice

• ¼ rice vinegar

• 2 tablespoons mirin

• ¼ cup bonito (katsuobushi) flakes

• 1 small strip kombu 

Sesame-Crusted Albacore:

• 16 ounces albacore tuna loin

•  2 eggs, whites only  

• ¼ cup black &white sesame seeds (mixed)

• 1 teaspoon Kosher salt  

• 1 tablespoon avocado oil (or any high-heat cooking oil

Toppings/Garnish: (Adjust the proportions to your liking)

• ⅓ cup (to start) prepared ponzu

• 2 tablespoons (to start) high-quality olive oil

• 2 tablespoons Asian pear, brunoise cut (1/8 x 1/8 cubes)

• Shiso leaves, ribboned, to taste

• Bonito flakes, to taste

• Fresh ginger, peeled, frozen

Directions:

1. PONZU. In a clean jar or quart container, combine all the ingredients listed under ‘ponzu’ and give it a good swirl to combine everything. Let the mixture steep in the fridge for at least 12 hours, or up to a week for a deeper flavor. Once ready, strain through a fine mesh strainer or sieve to remove the bonito flakes and kombu. That’s it—your homemade ponzu is ready to go!

2. ALBACORE. If using a whole albacore loin, cut it into segments (approximately 6” inches in length) for easier handling. In a medium bowl, whisk the egg whites to stiff peaks and set aside. In another bowl, add the black and white sesame seeds with the kosher salt until evenly combined. Dip each albacore segment into the egg whites, shaking off any excess, then coat thoroughly in the sesame seed mixture, ensuring all sides are covered. Repeat for all segments.

3. SEAR. Heat a medium non-stick sauté pan over medium heat and add avocado oil (or your preferred high-heat oil). Using tongs, place the sesame-crusted albacore in the pan, pressing down to ensure even contact. Cook each side for about 50 – 70 seconds, until the white sesame seeds turn golden. Repeat this process for all sides, holding the albacore upright if needed to sear every edge evenly.

4. SLICE. Place the seared albacore on a cutting board and blot off any excess oil if desired. Using a 10” Sujihiki Knife, slice the albacore into thin, even slices about 1/4” to 1/2” thick, depending on your preference.

5. SERVE. Arrange the sliced albacore on a plate with a slight edge to catch any ponzu that might spill over. Start by pouring about ¼ cup of ponzu over the fish; for those who prefer, serve with extra ponzu on the side. Drizzle 2 tablespoons of high-quality olive oil over the top to start. 

6. GARNISH. Then, sprinkle diced Asian pear, bonito flakes, and ribboned shiso—adjusting the proportions to your taste. Want extra crunch? Pile on more Asian pear. Craving a more herbaceous flavor? Add more shiso. To finish, grate your frozen ginger directly over the fish. Freezing the ginger makes it easier to grate, cutting through those pesky fibrous strands. Enjoy!

Chef’s Notes:

• As mentioned in the beginning paragraph, serve with white rice, soba noodles, or over a salad to make it a complete meal! 

• Not getting enough nuttiness from the sesame seeds? Drizzle a splash of sesame oil to bring that flavor-forward, and cut back on the olive oil to balance it out.

• If Asian pears are out of season, feel free to substitute with apples—Honeycrisp or Fuji are great options since they’re more readily available year-round and offer a similar crisp sweetness.

• All ingredients should be available at your local Japanese//Korean grocery store. 

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