Tuna tataki with EVOO Gourmet

Tuna Tataki with EVOO: Fusion of flavors and traditions

When combined with extra virgin olive oil (EVOO), this dish reaches new gastronomic heights, creating a perfect synergy between two rich and diverse culinary cultures. In this article, we will explore how EVOO can transform traditional tuna tataki and delve into the science and art behind choosing the perfect olive oil for this dish.

Tuna Tataki with EVOO Recipe

Tataki Technique

Tuna tataki is famous for its distinctive preparation technique, which involves searing the tuna briefly in a very hot pan and then allowing it to marinate. Traditionally, tataki is served with a soy-based sauce and garnishes such as grated ginger or green onion. The key to a good tataki is the quality of the tuna, which must be fresh and from a noble piece such as the loin.


Extra virgin olive oil is not only a culinary treasure of the Mediterranean basin, but also an ingredient that provides numerous health benefits, including a high content of antioxidants and monounsaturated fatty acids. The use of EVOO in the tuna tataki brings a smooth and fruity touch that perfectly complements the delicacy of the fish, while its robust flavor profile and silky texture enrich the overall dining experience of the dish.

EVOO selection

The choice of extra virgin olive oil is crucial to maximize the flavor of the tuna tataki. Here are some tips for selecting the ideal EVOO:

  • Olive Variety: Opting for olive oils of varieties such as Arbequina or Picual, which are known for their fruity and slightly spicy flavor profiles, can add an extra dimension to tataki.
  • Freshness: A fresh EVOO is vital, since the flavor of the oil diminishes with time. Looking for labels that indicate the harvest date can help ensure quality.
  • Acidity and flavor profile: Tasting the oil before buying it can be ideal to ensure that its flavor complements that of the tuna, without overwhelming it.

Integration of EVOO in Tuna Tataki

To incorporate EVOO into tuna tataki, consider briefly marinating the tuna in a mixture of olive oil, a little lemon and fresh herbs before searing. After sealing, a little more EVOO can be added to enhance the flavors before serving.

Pairing with EVOO

EVOO is not only used in the preparation of the tataki, but also in the final presentation. Drizzling the finished dish with a little high-quality EVOO can add an attractive sheen and an extra richness that elevates the dish.

Step by Step Recipe: Tuna Tataki with Extra Virgin Olive Oil

Preparing an exquisite and perfectly executed tuna tataki is an art that combines precise technique with the highest quality ingredients. Here I provide you with a detailed guide to create this delicious dish at home, using EVOO to enhance its flavor.


  • 400 g of high quality fresh tuna loin
  • 100 ml extra virgin olive oil (preferably Arbequina or Picual variety)
  • 2 tablespoons soy sauce
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, finely chopped
  • 1 small piece of fresh ginger, grated
  • Sea salt and black pepper to taste
  • Sesame seeds (optional for decoration)
  • Green onion or fresh chives, finely chopped for garnish

Required equipment:

  • High quality frying pan or griddle
  • Sharp knife
  • Cutting board
  • Mixing vessels


  1. Marinated:
    • In a small bowl, mix the soy sauce, lime juice, minced garlic and grated ginger. Slowly add 50 ml of extra virgin olive oil while whisking to emulsify the mixture.
    • Place the tuna loin on a platter and pour the marinade over the fish, making sure it is well coated. Cover and marinate in the refrigerator for 30 minutes, turning the tuna halfway through for an even marinade.
  2. Sealing the tuna:
    • Heat a frying pan or griddle over high heat until very hot. Meanwhile, remove the tuna from the marinade and pat dry with paper towels to remove excess liquid.
    • Add the rest of the EVOO to the hot pan. Place the tuna in the pan and sear on all sides, approximately 30 seconds per side. The objective is to create a light crust on the outside while the inside remains raw.
  3. Cool and Cut:
    • Remove the seared tuna from the pan and place it on a cutting board. Allow to cool at room temperature for a few minutes.
    • With a very sharp knife, cut the tuna into thin slices, approximately 5 mm thick. The cut must be clean to preserve the texture of the fish.
  4. Plating:
    • Arrange the tuna slices on a plate. Drizzle a little more EVOO over the tuna to add brightness and depth of flavor.
    • Sprinkle sesame seeds and chopped green onion or chives over the tataki to add a contrast of textures and fresh flavors.
  5. Serve:
    • Serve the tuna tataki immediately, accompanied by more soy sauce on the side if desired, and enjoy the freshness and rich flavor of this dish.

Additional tips:

  • EVOO selection: Choose a fresh, quality EVOO to complement the flavor of the tuna without overpowering its delicate flavors.
  • Tuna Quality: Be sure to use the best quality tuna possible, ideally bluefin tuna, for the best results in flavor and texture.

This tuna tataki with extra virgin olive oil is not only a delight for the senses, but also an example of how simple ingredients can be transformed into a sophisticated dish with the right techniques and the right oil.


At Greande Olive Oil, we recognize the importance of using only the best EVOO for dishes like tuna tataki. Our selection of extra virgin olive oils comes from the best olive growing regions in the world, guaranteeing freshness, quality and flavor. We invite chefs and culinary aficionados to explore our variety of AOVEs on our website, where each bottle promises to enrich your cuisine with flavor and tradition.

Tuna tataki with EVOO is a celebration of culinary fusion, a dish where respect for tradition meets modern innovation. By carefully choosing a high quality EVOO from Grenade Olive Oil and following the proper techniques, this dish will surprise the most demanding palates.

Discover our gourmet olive oil in our online store.

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