Blackstone Togarashi Tuna Tataki

Albacore Tataki On The Blackstone Griddle

Tataki is a Japanese technique where fish or meat gets a fast sear on the outside and stays raw straight through the center. It's not the same as sashimi, since there's real color and a crust on the surface, and it's not a fully cooked steak either, since the middle barely warms up at all.

This version uses albacore tuna loin, which sears fast and slices clean once it's had time to firm up in the fridge. Togarashi gives the crust some heat and citrus, and fanning the slices out on a platter makes it look like a lot more effort than it actually is.

If you've made our Traeger Grilled Albacore Tuna, you'll notice a few changes here. This one skips the curled green onion topping in favor of toasted sesame seeds, uses a full hour in the fridge instead of a quick 30-minute chill, and gets fanned into a spiral instead of laid out flat. Small differences, but they add up to a different presentation, one that's better suited for a sushi night spread or an appetizer table.

"Sushi-grade" gets used a lot on tuna loins, but it isn't a government-regulated label. What matters more is where the fish came from, how it was handled, and whether it was frozen properly for raw service. Buy from a fishmonger or seafood counter you trust, and ask directly if the tuna was intended to be eaten raw.

For raw or rare fish, FDA guidance calls for freezing at -4°F or below for 7 days, or -31°F or below until solid and then held at -31°F or below for 15 hours, or -31°F or below until solid and then held at -4°F or below for 24 hours. Most home freezers can't hit those numbers, so this step usually falls on your supplier, not your kitchen. Buy from a trusted source and keep the tuna cold until you're ready to slice it.

Why You'll Love This Recipe

• Minimal Hands-On Time - The sear takes under two minutes total, and the chill time does the rest of the work for you.
• Restaurant-Style Presentation - Thin, fanned slices on a platter look like they came from a sushi counter, not your kitchen.
• Make-Ahead Friendly - Sear and chill the tuna hours before guests arrive, then slice right before serving.
• Balanced, Not Overpowering - Togarashi brings mild heat and citrus without covering up the tuna's flavor.
• Great For Entertaining - A fast, impressive appetizer for sushi night, date night, or a happy hour spread.

Try our Gochugaru Tuna Tataki!

Recipe 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, refer to the printable recipe card at the bottom of the post.

• Albacore Tuna Loin - Mild and fine-grained, and it sears fast without overcooking the center. Ahi or yellowfin steaks work as a swap.
• Kosher Salt - Brings out the tuna's natural sweetness before the crust goes on.
• Togarashi (Shichimi) - Japanese seven-spice blend with citrus, sesame, and mild chile heat. Furikake plus a pinch of chili flakes works in a pinch, or make a quick blend with chili powder, sesame seeds, and lemon zest.
• Neutral Oil - A high-heat oil like avocado, grapeseed, or canola helps the crust form fast on the griddle.
• Toasted Sesame Seeds - Adds crunch and a nutty finish over the sliced tuna. Black sesame seeds work too, for more contrast on the plate.
• Soy Sauce Or Ponzu - Served alongside for dipping. Ponzu adds a brighter, more citrus-forward finish.

Bluefin Tuna with Togarashi

How To Make This Recipe

This is just the overview so you can see what you're actually getting into here. When you're cooking, use the full recipe at the bottom of the page.

1. Preheat The Blackstone - Get your griddle to medium-high heat and add a thin, even layer of oil.
2. Season The Tuna - Pat the loin dry, then coat it on all sides with kosher salt and togarashi.
3. Sear It Fast - Sear on all sides for 15 to 20 seconds each, just until a thin crust forms and the center stays cool and rare.
4. Chill For An Hour - Move the tuna to a plate, let it cool briefly, then refrigerate for 1 hour so it firms up enough to slice cleanly.
5. Slice And Fan It Out - Slice thin, arrange the pieces in overlapping circles on a platter, sprinkle with sesame seeds, and drizzle lightly with soy sauce or ponzu.

Try King Salmon Nigiri with Lemon

Recipe FAQ

Easy Smash Dumplings!

Serving Suggestions

• Miso Soup
• Pork Egg Rolls
• Shrimp Miso Udon
• Potsticker Dipping Sauce

More Sushi-Inspired Recipes

• Bluefin Tuna Poke Bowl
• Salmon Sushi Stack (No Rolling Required)
• California Roll Bowl
• Albacore Tuna Poke

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