Truffle tuna tataki


Enjoy this luxurious yet easy dish. With only a few ingredients, it is a perfect dish for any occasion where you want to put something delicious on the table, but don’t want to spend too long in the kitchen.

What you need

1 Saku block (approximately 250 – 350 gram)
2 tablespoons Masago
1 tablespoon Olive oil
2 tablespoons Truffle oil
1 cup Citrus ponzu sauce
1 tablespoon Black sesame seeds
Cress for garnish
Salt and pepper to taste


Step 1: Preparing the Blue world Seafood Tuna:

Before preparing the tuna, thaw until defrosted.

Start by cutting the Saku Block into slices about 2,5 cm thick. Ensure the slices are uniform for even cooking.

Season both sides of the tuna slices with salt and pepper to taste.


Step 2: Cooking the Tuna:

Heat olive oil in a skillet or frying pan over high heat until hot.

Carefully place the tuna slices in the hot skillet, making sure not to overcrowd the pan. You may need to sear the tuna in batches.

Sear the tuna for about 1-2 minutes on each side, or until nicely browned on the outside but still pink in the center. Adjust the cooking time based on your preferred level of doneness.

Once seared, remove the tuna slices from the pan and let them rest for a minute before slicing.

Step 3: Assembling the Dish

Arrange the sliced tuna on a serving platter or individual plates.

Drizzle the truffle oil over the tuna slices.

Sprinkle orange Blue world Seafood masago evenly over the tuna.

Sprinkle black sesame seeds on top.

Garnish with shiso cress for added flavor and visual appeal.

Serve the citrus ponzu sauce on the side for dipping or drizzle it lightly over the tuna just before serving.


Enjoy it as a appetizer or a light main course.

Remember to serve immediately to savor the tender and flavourful Blue World Seafood Saku Block tuna at its best

sushi chef cutting tuna

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Jerrold Giesen

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Jerrold Giesen
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