Craving something light, clean, and big on flavor? This Blackstone Seared Tuna is tataki-style and easily one of our favorite ways to use fresh tuna! A quick kiss of heat on the griddle, a togarashi crust, and a simple soy-sesame finish. Chill, slice thin, and fan it on a platter for sushi night or happy hour. It’s fresh, tender, and impressive (with almost no effort).
Blackstone Seared Albacore Tuna (Tataki-Style)
This platter is all about clean flavors and a gorgeous presentation. Thin slices of seared albacore are fanned in a spiral with a cool, pale pink center and a light spice-kissed edge. The togarashi is warm and spicy, and the soy adds a perfect savory finish. It’s a fast, showy appetizer for sushi-night spreads, happy hours, or date-night dinners. Prep is minimal, the cook is quick, and the results look restaurant-quality.
Why You’ll Love This
- The flavor is clean and balanced, with mild, buttery albacore, gentle heat from togarashi, and a light soy finish.
- It looks impressive without extra work, so you can serve a head-turning platter with only a few ingredients.
- The texture contrast is spot on, giving you a quick-seared rim and a tender, cool center in every slice.
- It’s make-ahead friendly, since the chilled loin slices neatly and holds well until serving time.
Albacore Tuna Tataki Grocery List
Here’s a quick run-down of what ingredients you need to make this recipe successfully. This is handy to quickly glance at to see if whipping this up will require a trip to the store. For the full ingredients, including the amounts, refer to the recipe at the bottom of the post.
- Albacore Tuna Loin – Mild, fine-grained, and perfect for a quick sear. Swap: Center-cut ahi or yellowfin steaks.
- Kosher Salt – Brightens the tuna’s natural sweetness. Swap: Sea salt flakes.
- Togarashi (Shichimi) – Japanese chili blend with citrus and sesame for gentle heat. Swap: Furikake plus a pinch of chili flakes, or chili powder mixed with sesame seeds and lemon zest.
- Neutral Oil (High-Heat) – Helps form a fast crust on the griddle. Swap: Avocado, grapeseed, or canola.
- Toasted Sesame Seeds (Optional) – Adds nutty crunch and color. Swap: Black sesame for contrast.
- Soy Sauce (For Serving) – Savory finish that ties it all together. Swap: Ponzu or tamari.
How To Make Albacore Tataki On The Griddle
Below is the quick summary of what you’re getting into if you decide to make this recipe. It is just the overview, so when you are cooking make sure to follow the complete instructions that are located at the very bottom of the page in the printable recipe card.
- Preheat the Blackstone over medium-high and add a thin sheen of oil.
- Season the tuna all over with kosher salt and togarashi.
- Sear quickly on every side, 15–20 seconds per side, to form a thin crust.
- Chill for 1 hour to firm the loin for clean slices.
- Slice And Serve thinly, fan on a platter in circles, sprinkle sesame, and drizzle lightly with soy.
Blackstone Chicken and Green Beans
FAQ
“Sushi-grade” albacore is ideal for this quick sear and cool center. Ahi or yellowfin work too if albacore isn’t available.
Wrap tightly and refrigerate up to 24–36 hours. Keep the slices cold and covered.
Yes. Sear, chill, and slice a few hours in advance. Garnish with sesame and soy right before serving.
Swap togarashi for furikake and add a squeeze of lemon, brush with ponzu, or finish with thinly sliced scallions and a touch of chili oil.
Blackstone Miso Lingcod is another great fish recipe!
Serve This With…
- Blackstone Spicy Edamame
- Spicy Korean-Style Asparagus
- Blackstone Stir Fry Udon With Pork
- Blackstone Fried Wontons
📌 PIN FOR LATER 📌
Blackstone Seared Tuna (Tataki-Style)
This simple seared tuna recipe highlights the fresh, mild flavor of albacore tuna and makes and excellent appetizer for your next party!
Ingredients
- 1 albacore tuna loin (about 1–1.5 pounds)
- 2 teaspoons kosher salt
- 2 tablespoons togarashi (shichimi)
- 2 tablespoons neutral oil (avocado, grapeseed, or canola)
- 1 tablespoon toasted sesame seeds, for garnish (optional)
- 3 teaspoons soy sauce or ponzu, for serving
Instructions
- Preheat the Blackstone griddle over medium-high heat. Add the oil and spread into a thin, even film.
- Pat the albacore dry. Season all sides with kosher salt and togarashi.
- Sear on each side for 15–20 seconds, just until a thin crust forms and the center stays rare and cool.
- Transfer to a plate, cool briefly, then refrigerate for 1 hour to firm up.
- Slice thinly across the grain. Arrange in overlapping circles on a platter, sprinkle with sesame seeds, and drizzle lightly with soy.
- Serve right away.
Notes
- Use fish that's been properly handled and prepared for serving raw. Some establishments call this "sushi-grade", but know that "sushi-grade" is not an official term with any real meaning behind it. Make sure to ask questions when you're sourcing your fish.
- If your griddle runs hot, shorten the sear to keep the center cool and tender.
- For spice control, start with 1 tablespoon togarashi and add more to taste.
- Ponzu adds a bright citrus note and pairs nicely with sesame.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 124Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 12mgSodium: 1445mgCarbohydrates: 8gFiber: 0gSugar: 5gProtein: 8g