Cuban-Japanese fusion recipe

Tuna Tataki with Tamarind and Sesame

Name: Tuna Tataki with Tamarind and Sesame
Prep time: 20 min
Cook time: 5 min
Total time: 45 min
Ingredients: 500 g tuna loin in an evenly shaped piece 3-4 cm thick, suitable for raw consumption; 5 ml vegetable oil; 30 g natural tamarind pulp, without sugar or seeds; 20 ml soy sauce; 30 ml water; 4 g brown sugar; 3 g grated ginger; 10 g toasted sesame seeds; 150 g cucumber; Chopped chives, to taste

Tuna loin seared on the outside and raw inside, with a chilled tamarind and soy sauce, toasted sesame seeds, cucumber and chives. Cuban-Japanese fusion.

CiberCubaNovember 11, 2026

AI-generated image.CiberCuba

Preparation20 min
Cooking5 min
Total time45 min
Servings4 starters
DifficultyMedium

This tataki is a contemporary fusion recipe that brings together tamarind, a common ingredient in Cuban fruit drinks and sauces, and the Japanese technique of searing fish on the outside while leaving the center raw. It is not a traditional dish in either cuisine, but a modern creation intended as a light, eye-catching starter.

The sweet-and-sour tamarind, soy and ginger sauce is served well chilled alongside thin slices of tuna, with the crunch of toasted sesame seeds and the freshness of cucumber and chives. Because the fish is raw in the center, read the safety protocol carefully before starting.

Method

Tamarind sauce

Combine the tamarind, soy sauce, water, brown sugar and grated ginger in a small saucepan, stirring until blended.
AI-generated image.CiberCuba
Simmer gently for about 3 minutes so the sauce comes together and thickens slightly. Remove from the heat.
Transfer the sauce to a clean, covered container and cool it completely over an ice bath, without letting water get into the sauce. Keep it in the refrigerator at 4 °C or below until serving.

Tuna

Before starting, check that the tuna comes from a reliable supplier, is expressly intended for raw consumption, has undergone validated parasite control and was thawed in the refrigerator. Keep it at 4 °C or below until ready to use, and work with a clean cutting board and utensils kept separate from those used for other foods.
Dry the tuna loin thoroughly with paper towel and lightly coat all sides with the vegetable oil.
AI-generated image.CiberCuba
Heat a frying pan until very hot and briefly sear each side of the tuna, about 15-30 seconds depending on the thickness and heat, to create a thin, golden outer layer while leaving the center raw. Remember that this searing does not eliminate the risks associated with the raw center.
Immediately transfer the tuna to a clean, pre-chilled tray and refrigerate for about 20 minutes. Do not let it rest at room temperature.
AI-generated image.CiberCuba

Assembly

While the tuna chills, cut the cucumber into thin slices or strips and chop the chives.
Using a very sharp, clean knife, cut the chilled tuna into slices approximately 1 cm thick, revealing the red, raw center surrounded by a narrow seared edge.
AI-generated image.CiberCuba
Serve the slices immediately on clean plates, with a drizzle of chilled tamarind sauce, the toasted sesame seeds on top, and the cucumber and chives. Do not keep leftovers of dressed fish.

Tips and variations

Raw fish safety. Buy tuna from a reliable supplier, expressly intended for raw consumption, and confirm that the supplier applies parasite controls appropriate to the species and origin, normally through freezing validated by the supplier. Freshness alone is never a guarantee. Start with fish that has already been treated and thawed in the refrigerator, and keep the tuna, sauce and raw preparations at 4 °C or below. Use a clean cutting board, knife and utensils exclusively for the raw fish to avoid cross-contamination.

Lemon, soy sauce, tamarind or searing only the outside do not make the raw center safe. Proper freezing controls parasites but does not eliminate all harmful microorganisms, so there is no such thing as zero risk. Serve the dish freshly prepared and do not keep leftovers of dressed fish.

Fully cooked alternative. For pregnant people, children, older adults and immunocompromised people, cook the tuna completely until it reaches 63 °C in the center, checked with a kitchen thermometer. The result will be different: the fish will be firm and opaque instead of raw and juicy, and will no longer be tataki in the strict sense.

Tips. Use natural tamarind pulp without sugar or seeds, not strong concentrate, or the sauce will be too sour. Soy sauce usually contains gluten, so this dish is not suitable for people with celiac disease unless you use a certified gluten-free version. The cucumber can be cut into thin half-moons or long strips.