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Origins in Pacific Northwest Bounty: Lark and its Exquisite Yellowfin Tuna Tataki
Seattle has a certain kind of magic, doesn’t it? It’s often gray, with a soft drizzle that seems to make the city’s colors pop even more. I was wandering through Capitol Hill, my jacket zipped up to my chin, just soaking in the vibe of the neighborhood. I’m the kind of traveler who operates on recommendations from strangers, so when a friendly bartender earlier that day told me, “If you want a real taste of Seattle, not the tourist stuff, you have to try Lark,” my dinner plans were set.
I found the place on a corner, tucked into this beautiful old brick building that felt like it had been there forever. There was no giant, flashy sign, just the name “Lark” glowing warmly by the door. Stepping inside felt like walking into a secret. The ceilings were high, the lighting was low and golden, and there was this gentle, happy buzz of conversation and the clinking of glasses. It felt special, but not stuffy. You know the type of place?
I snagged a seat at the bar, my favorite spot for solo dining. The menu was one of those where you want to order everything. It was all about local, seasonal ingredients, the kind of food that celebrates where it comes from. But my eyes landed on one thing: Yellowfin Tuna Tataki. I’m a sucker for tuna tataki. It’s one of those dishes that can be absolutely incredible or just… fine. It’s a good test of a kitchen, I think.
When it arrived, I knew I was in for something special. It wasn’t just food on a plate; it looked like a piece of art. Perfectly seared slices of deep red tuna, just kissed by the heat on the edges, were fanned out beautifully. They were sitting in this glistening pool of what I think was a black garlic aioli, dotted with something green and vibrant.
That first bite? Wow. The tuna was like butter, so fresh it tasted of the ocean. The seared edge gave it this tiny bit of texture and a smoky flavor that played against the cool, raw center. Then the sauce hit—creamy, a little bit funky from the garlic, with a bright, citrusy kick that woke everything up. It was one of those moments where you close your eyes and just savor it. This wasn’t just “fine.” This was the real deal.
Eating something that good makes you curious. What’s the story here? This place felt too intentional to just be another restaurant. So, I did what any modern traveler does and pulled out my phone for a quick search between bites.
And that’s when it all clicked.
Lark is the brainchild of Chef John Sundstrom, a guy who’s apparently a pretty big deal in the food world (he’s got a James Beard Award, which is like an Oscar for chefs). He opened the original Lark way back in 2003 with a simple idea: to create elegant, handcrafted food that showcased the best of the Pacific Northwest.
But the name, “Lark,” is what really got me. A lark is a whim, a spontaneous adventure, something you do for the fun of it. That’s exactly how I felt being there—like I’d stumbled upon this perfect little adventure on a drizzly Seattle night. The whole restaurant is built on that idea. It’s about the joy of discovery, both on the plate and in the experience.
I also learned they had moved into this historic building in 2014, giving the restaurant a new chapter in a space with its own deep history. It felt right. The food, the name, the building—it was all part of the same story. A story of a chef following a passion, creating a space that feels both timeless and excitingly new.
I finished my tuna, ordered a glass of wine, and just sat there for a while, watching the chefs in the open kitchen move with a quiet, focused energy. My spontaneous decision to follow a stranger’s advice had led me to more than just a great meal. It led me to a story.
So if you find yourself wandering the streets of Seattle, do yourself a favor. Go on a lark. You might just end up at Lark. Trust me, it’s an adventure worth having.
Crafting Your Own Exquisite Lark Inspired Yellowfin Tuna Tataki
To capture the elegant, vibrant essence of Lark’s celebrated Yellowfin Tuna Tataki in your own kitchen, begin with high-quality tuna and a bright, zesty dressing, and a touch of Pacific Northwest inspiration. This culinary journey celebrates the simple beauty of well-prepared ingredients, much like the refined ethos at Lark.
Embarking on this endeavor is a lesson in appreciating the inherent freshness of pristine tuna and the subtle, piquant notes of a citrus-soy dressing. Focus on a very quick sear to create a delicate crust while keeping the interior perfectly rare. Start by selecting sashimi-grade yellowfin tuna and fresh citrus, the foundation of this delightful dish.
Consider incorporating elements that reflect Lark’s focus on highlighting the best of seasonal and well-sourced ingredients. A simple drizzle of good quality soy sauce and a touch of fresh ginger will enhance the inherent flavors and bring out their natural character. The key is to let the quality of the tuna and its vibrant accompaniments be the star.
Pay close attention to patting the tuna completely dry before searing to ensure a beautiful crust. The searing process should be done in a screaming hot pan for mere seconds per side, followed by immediate chilling to stop cooking. The aroma filling your kitchen will be a testament to the simple yet profound transformation of quality ingredients.
As you prepare this vibrant dish, you’ll appreciate the ease and satisfaction of creating something both delicious and elegant. It’s a celebration of classic bistro flavors, minimal fuss, and the pure pleasure of enjoying a simply prepared yet flavorful dish, inspired by the artistry of Lark.
Chef’s Notes: Seared Tuna Bites
• Soak for superior crunch – A 15-minute soak washes away starch and ensures airy, glassy chips that stay crisp.
• Use a sharp mandoline – Uniform, paper-thin slices fry evenly and prevent chewy centers or undercooked spots.
• Keep cassava submerged – After slicing, fry promptly to avoid oxidation, which can darken the chips pre-fry.
• Dry thoroughly before frying – Moisture + hot oil = spatter city. Blot slices well for a safer, cleaner crisp.
• Mind your oil temperature – Aim for a steady 350°F to lock in texture without oil-logging or charring the crisps.
• Fry in small batches – Overcrowding lowers oil temp and leads to uneven color and soggy edges. Keep the pan roomy.
• Season while hot – Chips straight from the fryer hold seasoning best. Toss quickly for even flavor coating.
• Add regional flair – Finish with curry leaf dust, garam masala, or even crushed fennel seeds for a flavor twist.
• Double up for storage – These stay crispy in an airtight container for 3–5 days—perfect for midweek snacking.
• Pair with bold dips – Try spicy green chutney, garlic yogurt, or mango-lime salsa to brighten and balance the heat.
Seared Tuna Bites
Get ready to ignite your palate with these lightning-fast seared tuna bites bathed in a vibrant ginger–citrus ponzu! I’m channeling pure excitement here—imagine a delicate crust giving way to a ruby-red center in under two minutes. This light yet protein-packed appetizer is perfect for entertaining or a guilt-free solo treat. Bright, fresh, and brimming with umami, it’ll have your guests begging for more. Dive into this culinary adventure and watch how simple ingredients deliver an impressive, restaurant-style starter in no time!
4
servings10
minutes2
minutes180
kcal5
minutes17
minutesKeep the screen of your device on
Ingredients
- Marinade
2 tablespoons low-sodium soy sauce
2 tablespoons freshly squeezed orange juice
1 tablespoon bright lemon juice
1 teaspoon mirin (sweet rice wine)
½ teaspoon freshly grated ginger
- Main Oil
1 pound sushi-grade tuna steak, trimmed and patted dry
3 tablespoons neutral-flavor grapeseed oil (or avocado oil)
- Alternative Ingredients
Soy sauce → tamari gluten-free or coconut aminos (soy-free)
Orange juice → pineapple or tangerine juice
Lemon juice → lime juice
Mirin → sake with a pinch of sugar or rice vinegar + honey
Fresh ginger → ⅛ teaspoon ground ginger per ½ tsp fresh
Sushi-grade tuna → salmon or swordfish for similar texture
Grapeseed oil → avocado canola, or light olive oil
Directions
- Marinade Prep – In a medium mixing bowl, whisk together soy sauce, orange juice, lemon juice, mirin, and grated ginger until smooth. This quick citrus-soy blend takes about 5 minutes and builds the foundational umami and brightness you crave. (Optional: stir in a pinch of red pepper flakes for heat.)
- Tuna Prep – Use a chef’s knife to trim any uneven edges of the tuna, then slice into two uniform 8-oz blocks for even cooking. Ensuring each piece is the same thickness promotes a consistent sear. Allow roughly 3 minutes for slicing and cleanup.
- Searing – Heat grapeseed oil in a nonstick pan over medium-high until it shimmers and just starts to smoke. Carefully place tuna blocks in the skillet and sear 30–45 seconds per side, forming a golden crust while keeping the center rare. Total cook time is about 2 minutes.
- Resting Slicing – Transfer tuna to a cutting board and let it rest for 5 minutes so the juices redistribute and the heat evens out. Once rested, slice thinly across the grain—aim for ¼-inch ribbons.
- Serving Garnish – Arrange the tuna slices on a platter, drizzle generously with ponzu, and garnish with lemon wedges or scallion ribbons. For extra flair, add jalapeño rounds or toasted sesame seeds. Spend about 2 minutes on plating.
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
- Mixing Bowls
- measuring cups and spoons
- microplane grater
Notes
- • Make sure your pan is smoking-hot before searing to lock in juice and flavor.
• Serve alongside pickled ginger, steamed edamame, or lightly dressed seaweed salad for a complete spread.
• Sprinkle black or white sesame seeds over the sauce for extra crunch and visual contrast.
• Swap tuna for salmon or chicken breast if you prefer a milder protein.
• Leftovers keep well in an airtight container for up to 24 hours—just drizzle fresh sauce before serving.
Nutrition Facts
- Serving Size: 1g
- Calories: 180kcal
- Fat: 8g
- Saturated Fat: 1g
- Trans Fat: 0g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 5g
- Cholesterol: 45mg
- Sodium: 460mg
- Potassium: 450mg
- Carbohydrates: 3g
- Fiber: 0g
- Sugar: 2g
- Protein: 30g
- Vitamin A: 70IU
- Vitamin C: 8mg
- Calcium: 30mg
- Iron: 1mg
FAQs: Seared Tuna Bites
Can I bake these instead of frying?
Yes. Arrange slices on a parchment-lined tray, lightly brush with oil, and bake at 375°F for 15–20 minutes, flipping once halfway.
Is cassava the same as yuca?
Yes. Cassava and yuca are different names for the same root—just be sure to use the sweet variety, not bitter wild strains.
Do I have to peel the cassava first?
Absolutely. The skin is fibrous and slightly toxic raw—always peel thoroughly before slicing.
Why soak the cassava before slicing?
Soaking pulls out excess starch, which results in a lighter, crunchier chip that doesn’t gum up during frying.
What oil is best for frying?
Neutral, high-smoke point oils like canola, sunflower, grapeseed, or peanut oil work best for crisping without flavor interference.
How spicy are they?
You control the heat—adjust chili powder to taste or swap for milder options like paprika or smoky chipotle.
Can I store them for later?
Yes. Cool completely and store in an airtight container at room temperature for 3–5 days. Avoid humid environments.
Can I reuse the frying oil?
Yes—strain after cooling and reuse it once or twice for savory snacks. Discard if cloudy or smells burnt.
What if I don’t have a mandoline?
A very sharp knife and steady hand will work, though the slices may be thicker and less uniform.
Are these chips gluten-free?
Yes. Cassava is naturally gluten-free and grain-free, making these crisps perfect for special diets.
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