🍣 Why I stopped ordering this at restaurants...


Hey there,

I used to be that person who only ordered Tuna Tataki at restaurants. It seemed like one of those dishes that required professional skills - the kind of thing best left to people with proper training and expensive equipment.

Turns out I was completely wrong. The technique is surprisingly straightforward, and you don't need any special gear beyond a good pan and high-quality tuna. Once I realized how simple it actually was, my sushi restaurant budget got a lot more interesting. Now I can make this whenever I want it, not just when I'm willing to spend $18 for a few slices.

NEW This Week:

  • Tuna Tataki (restaurant-level results in your own kitchen)
video preview

More Rare Tuna Favorites:

Pro tip: The key to perfect Tuna Tataki is temperature contrast - a screaming hot pan and cold tuna straight from the fridge. This creates that ideal seared crust while keeping the center completely rare.

Until Sunday,

NEW Tuna Tataki


NEW Eel Sauce


Grilled Tuna Steaks


Tuna Tartare


Ahi Tuna Salad


Tuna Ceviche


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113 Cherry St #92768, Seattle, WA 98104-2205
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Pinch and Swirl

Do you love delicious food prepared simply with fresh ingredients? Me too. You can count on me for well tested, mouth-watering recipes designed for home cooks.

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