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Tuna Tataki with Japanese Coleslaw

This delicious and healthy tuna tataki recipe is from Zushi voted Australia's Favourite Asian Restaurant in the 2009 I love FOOD awards.


  • 250g Fresh whole filet of yellow fin tuna

  • Crushed garlic

  • Sea salt

  • Cracked black pepper

  • Japanese Coleslaw:

  • 100g Chinese white cabbage

  • 100g Red cabbage

  • ½ Onion

  • ½ Carrot

  • 75g Daikon

  • Japanese mayonnaise

  • Japanese ponzu sauce


  • 1.

    For the coleslaw, very finely julienne all the vegetables. Place the daikon in a colander, sprinkle with salt and set aside for 15mins (this draws out some of the bitter juices.) Rinse the daikon and squeeze out excess water. Combine everything together.

  • 2.

    Trim the tuna filet into a uniform baton, then rub crushed garlic all over. Season well with salt and pepper. Grill the tuna for a short time on all sides, keeping most of the center rare. You can use an open flame on a charcoal BBQ for the best flavour, or a kitchen blowtorch, or a non-stick pan. Set aside to rest.

  • 3.

    Using a very sharp knife, slice the filet on an angle into thin slices. Should make about 8-10 slices in total.

  • 4.

    Heap the coleslaw onto the center of a large round plate and drizzle with mayonnaise.

  • 5.

    Arrange the tuna around the salad and drizzle with ponzu sauce.

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