L. requested tuna tataki this week, which I had never made before. Turns out it is really easy.
Basically all you do is rub the best quality, room temperature, tuna steak you can afford with oil, salt and pepper it well and cook it in a searingly hot non-stick pan for 30 seconds to a minute on each side. You want to center to be near raw but warmed through. Rest it, cut it into thin slices, dunk it in bottled ponzu sauce and you are good to go.
Unless you live in my house and realize that your child has used up all the ponzu sauce and not mentioned this, whereupon you spend a rushed few minutes composing an ersatz one.