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Tuna Tataki with Toasted Macadamia nuts

Tuna Tataki with Toasted Macadamia nuts

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Skill Level Easy


  • 500 g sashimi-grade tuna ask the fishmonger for a long piece of loin
  • 1 cup macadamia nuts roughly chopped
  • ¼ cup lemon juice
  • ¼ cup soy sauce for gluten-free use tamari or gluten-free soy sauce
  • 2 teaspoons fresh ginger finely grated
  • 2 teaspoons sesame oil
  • 3 spring onions very finely sliced
  • extra virgin olive oil for frying
  • 2 red chilli seeds removed finely sliced


  • Cut tuna into long, thick pieces about 3cm in diameter. Keep chilled until ready to sear.
  • Add macadamia nuts to a warm frying pan over a medium heat, toss and toast until golden. Set nuts aside.
  • In a small bowl create the tataki sauce by combining lemon juice, soy sauce, ginger and sesame oil.
  • Wash the spring onions well in water and squeeze to release the sticky onion juices.
  • Turn frying pan up to a high heat and add a drizzle of extra virgin olive oil. Sear the tuna for 30 seconds on each side. Leave to rest for a few minutes before slicing into thick pieces.
  • Layer tuna onto plates and sprinkle with toasted macadamias, spring onion and fine lengths of red chilli. Drizzle with the tataki sauce and serve.

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Recipe and images supplied courtesy of Australian Macadamia Society