This is one of those dishes that looks fancy, tastes expensive, and is actually way easier than it has any right to be. Cactus Club’s Tuna Tataki was always a standout, and honestly I’m still sad it’s discontinued. So obviously I had to recreate it at home, and like usual, I made a few tweaks to turn it into something I actually want to eat as a full meal instead of just three bites on a plate.
Most of this dish is prep work, not cooking. The sear is quick, the slicing is clean, and the presentation at the end does all the heavy lifting. If you’ve ever wanted to make a restaurant-style dish at home that feels impressive without being stressful, this is it.
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Why You’ll Love This Cactus Club’s Tuna Tataki Recipe
This tuna tataki is light, fresh, and full of contrast. You’ve got buttery tuna, bright citrusy ponzu, crunchy slaw, creamy avocado, and a little nuttiness from the garnish. It’s flexible, too. You don’t need real yuzu to make this taste amazing, you can adjust the portion size depending on whether you want an appetizer or dinner, and you can swap ingredients based on what you actually have access to.
Also, it looks like a showstopper on the plate, which never hurts.
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How To Make and Serve This Tuna Tataki Recipe
This recipe is all about timing and balance. You prep the vinaigrette first so the flavours have time to meld. Then you build the slaw, which soaks up all that citrusy, savory goodness. The tuna itself barely cooks, it’s just a quick kiss of heat on each side before chilling, slicing, and plating.
I made a larger portion than the original because I wanted this to eat like a proper meal, not a tiny appetizer. I also swapped pine nuts for peanuts because they’re cheaper and fit the flavours better. If you want to go a little extra, coating the tuna in sesame seeds before searing adds a really nice nutty layer.
Serve this chilled but not cold, beautifully layered, and finished with a generous drizzle of dressing.
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Cactus Club’s Tuna Tataki Recipe Tips
Here are a few tips for making this dish:
- If you can’t find yuzu, lemon and orange together give you a very similar brightness.
- Chill the tuna before slicing. Don’t skip this step.
- Use the sharpest knife you own for clean cuts.
- Sesame seeds on the tuna are optional but highly recommended.
- Peanuts work better than pine nuts here and are way more affordable.
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Questions and Answers about the Earl’s Salmon with Feta Caper Dill Aioli
Can I make this ahead of time?
You can prep the dressing and slaw ahead, but slice the tuna just before serving for best texture.
Is this safe to eat raw?
Use sushi-grade tuna from a trusted source. If in doubt, ask your fishmonger.
Can I turn this into a full meal?
Yes. That’s exactly what I did. Increase the tuna portion and pile it high.
What if I don’t have a mandoline?
Use a sharp knife and take your time. Thin, even cuts matter more than speed.
Cactus Club’s Tuna Tataki Recipe
Ingredients
Seared Tuna
• 1 tuna loin (albacore or ahi, sushi-grade)
• Salt and black pepper
• Neutral oil (grapeseed or vegetable)
• Optional: white or black sesame seeds for coating
Yuzu-Style Ponzu Vinaigrette
• 2 tsp lemon juice
• 2 tsp orange juice
• 2 tbsp soy sauce
• 2 cloves garlic, minced
• 2 tbsp rice wine vinegar
• 1 tbsp neutral oil
• Freshly cracked black pepper
Optional shortcut
• Store-bought yuzu ponzu sauce, adjusted with lemon or orange juice if needed
Green Papaya Slaw
• 1 cup daikon, julienned
• 1 cup carrot, julienned
• 1 cup green papaya, julienned
• ¼ cup Thai basil, thinly sliced
• ¼ cup mint, thinly sliced
To Assemble
• 1 orange, segmented
• 1 avocado, diced
• 1 papaya, diced
• Peanuts or pine nuts, to taste
• Fresh cilantro
Instructions:
In a bowl, whisk together lemon juice, orange juice, soy sauce, garlic, rice wine vinegar, oil, and black pepper. Set aside a few tablespoons of the dressing for finishing the dish.
In a large bowl, combine daikon, carrot, green papaya, Thai basil, and mint. Toss with the vinaigrette until evenly coated. Set aside.
Pat the tuna loin completely dry and season generously with salt and pepper. If using sesame seeds, lightly coat the outside of the tuna with them.
Heat a pan over high heat with a thin layer of neutral oil. Sear the tuna for about 10 seconds per side, just enough to colour the outside while keeping the inside raw.
Immediately wrap the tuna tightly in plastic wrap and refrigerate until fully chilled. This helps it firm up and makes slicing cleaner.
Once chilled, slice the tuna thinly using a sharp knife.
To plate, arrange the dressed green papaya slaw on a plate. Top with orange segments, avocado, papaya, and peanuts.
Lay the sliced tuna over the slaw and drizzle with the reserved vinaigrette.
Finish with fresh cilantro and a final crack of black pepper.