Tuna Tataki with Mango & Veg
Tuna tataki — a Japanese classic of lightly seared tuna with a cool, raw centre — has found a home in Canada’s mosaic of flavours. On the West Coast, where sushi culture thrives and fresh seafood is part of daily life, tataki has become a favourite starter. This version takes on a Canadian twist with seasonal fruit: sweet peaches from Niagara or juicy mangoes from Toronto markets, adding brightness, balance, and a touch of local character.
Prep Time: 25 minutes (includes pickling)
Total Time: 40 minutes (with chilling)
Serves: 6–8 as a starter, 4 as a main
Ingredients
For the tuna
Sushi-grade tuna loin (often sold frozen in Canada)
Splash of mirin
Black and white sesame seeds
For the salad
1 mango or peach, cubed
1 pickled carrot (see below)
1 cucumber, cubed
¼ cup pine nuts, toasted
Fresh coriander, for garnish
For the quick-pickled carrot
½ cup rice wine vinegar
½ cup water
1 carrot, shredded
For the sauce
¼ cup soy sauce
¼ cup rice wine vinegar
1–2 tsp lime juice or yuzu
Method
Prepare tuna: Heat a pan until very hot. Sear tuna loin quickly on all sides, keeping the centre raw. Splash with mirin, roll in sesame seeds, then wrap tightly in cling film. Chill until firm.
Pickle carrot: Combine vinegar and water in a bowl or jar. Add shredded carrot, let sit 30 minutes, then drain.
Prepare salad: Cube mango (or peach) and cucumber. Toast pine nuts in a dry pan until golden.
Make sauce: Whisk soy sauce, rice wine vinegar, and lime or yuzu.
Assemble: Slice chilled tuna thinly. Arrange carrot, cucumber, and mango on plates. Layer tuna slices overtop, drizzle with sauce, sprinkle pine nuts, and garnish with coriander.
Variations
West Coast Classic – Use Pacific albacore tuna, sustainably caught and prized for its delicate flavour.
Seasonal Twist – Swap in BC stone fruits in summer, citrus segments in winter, or local sea asparagus for crunch.
Salmon Tataki – Replace tuna with fresh wild salmon for a different coastal take.