Katsuo no tataki

tuna tataki, katsuo tataki, 鰹のタタキ, かつおのたたき

Two methods of preparing fish or meat in Japanese cuisine are called tataki or tosa-mi. In Japanese, tataki means "pounded" or "hit into pieces". In the first tataki method, the meat or fish is seared very briefly over a hot flame or in a pan, and can be briefly marinated in vinegar, sliced thin, and seasoned with ginger (which is ground or pounded into a paste, hence the name). Food so prepared can also be served like sashimi with soy sauce and garnishes.

Source: Wikipedia