John Torode’s tataki of tuna

  • serves 4
  • Easy

Impress with this healthy Japanese recipe from chef John Torode. Quick and surprisingly easy to make; top with salmon roe for pretty, restaurant-style finish.



  • tuna loin 300g (this must be very fresh)
  • wakame (dried seaweed) 15g, soaked in warm water for 20 minutes then squeezed dry
  • spring onions 3, thinly sliced at an angle
  • pickled ginger 15g, drained and chopped
  • coriander a handful of leaves
  • enoki mushrooms 50g, trimmed


  • dashi 1½ tbsp (made up according to packet instructions), optional
  • dark soy sauce 1½ tbsp
  • tamari 1½ tbsp
  • sake 2 tbsp
  • mirin 2 tbsp
  • caster sugar 25g
  • flying fish roe or salmon roe a few tsp to serve


  • Step 1

    Cut the tuna into thin slices. Lay a large piece of clingfilm on the worktop then put the tuna in 2 or 3 rows across it.

  • Step 2

    Take another sheet of clingfilm and lay it over the top, then use a rolling pin to gently bat out the fish until it is wafer-thin. All the slices of fish will join together as you do so. Peel off the top layer of clingfilm, then invert a large serving platter over the tuna and flip back over carefully, so that the fish is transferred without tearing. Peel off the layer of clingfilm that is now on top.

  • Step 3

    To make the salad, toss the wakame, spring onions, pickled ginger, coriander leaves and enoki mushrooms together.

  • Step 4

    Mix all the dressing ingredients. Combine half the dressing with the salad and leave it to sit for five minutes. Pile the salad on the platter and finish off with a few tsp of fish eggs. Serve the rest of the dressing on the side.

Nutritional Information

  • Kcals 177
  • Carbs 15.8g
  • Protein 19.2g
  • Fat 3.7g
  • Salt 2.44g
  • Saturates 0.8g
  • Fibre 2g