Slice scallions at an oblique angle to make scallion "hairs" and place in water
Thinly slice garlic and fry in oil then remove to rest
Thinly slice onion if using
Season beef and sear over a hot fire to desired doneness
After beef has rested, slice into thin strips against the grain and arrange in a single layer on serving plate **(on top of thinly sliced onion, if using)**
top with sesame oil, sesame seeds, and ponzu sauce
add fried garlic slices and drained scallion hairs
serve with a side of [rice](/sushi-rice.html)
notes
Putting the sliced scallions into water helps them absorb some water and firm up.
The garlic "fries" add a nice crunch and garlicky flavor, but can be left out if desired.
Tataki is traditionally only seared on the outside, and left raw/ blue inside, which is how I typically like it, but you can cook it for longer if desired or if using a fattier cut of beef.
In lieu of filet, I've also had good success with the shoulder tender **(teres major petite tender)** cut, which is quite a bit cheaper, but similar in tenderness and leanness. Unfortunately not all butchers sell this lesser known cut.
If you are just trying to sear the beef, I find it works well to do it directly over an open flame, since the additional heat will ensure a good crust on the outside without cooking the inside of the steak.
This recipe can also be made with tuna instead of beef. If using tuna, leave out the onion and garlic so as to not overwhelm the fish flavor.
It's easy enough to buy Ponzu sauce at most grocery stores, but you can also make it yourself relatively easily for a tastier alternative.
Based On
[Serious Eats - how to slice scallions](https://www.seriouseats.com/knife-skills-how-to-slice-scallions)