Southern Bluefin Tuna Tataki

Southern Bluefin Tuna Tataki

Perfect as an appetizer or main course, this Southern Bluefin Tuna tataki recipe will satisfy your cravings with a delicious balance of sweet and umami flavours.

Serves: 4 PRINT THIS


  • 2 Dinko Southern Bluefin Tuna fillets
  • ⅛ cup soy sauce
  • ½ tbsp mirin
  • ½ tbsp honey
  • 1 tbsp sesame oil
  • ½ cup mixed sesame seeds
  • 1 tbsp chives (optional)
  • Kewpie mayo for dipping (optional)


1 Remove any blood meat (called the blood line) within the tuna. The blood line is the very dark red (almost black) meat that you will see on the edge of the tuna.

2 Using a very sharp knife, cut any dark meat away from the rest of the tuna and discard.

3 Mix soy sauce, mirin, honey and sesame oil in a bowl, then add tuna fillets and ensure they are evenly covered with the mixture.

4 Spread sesame seeds on a plate.

5 Remove fillets from mixture and press onto sesame seeds to cover.

6 Heat a well-oiled cast iron skillet until very hot, then place tuna in the pan and fry for 30 seconds on each side.

7 Slice into 2cm pieces as long as the fillets allow.

8 Sprinkle with chives (optional) and serve with Kewpie mayo dipping sauce.


Bluefin Tuna steak

Dinko Bluefin Tuna steak portions will be cut at your request or can be purchased in pack sizes of 150-200g. The fish is frozen and fresh, so it is available to you any time of the year.

Bluefin Tuna loin

Each pack of Dinko sashimi-grade Southern Bluefin Tuna contains an akami (top) and toro (bottom) loin. And because we use our innovative super freezing technology to lock in their ocean fresh flavour and quality, you can get this product all year round.


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