Shiitake Yellowfin Tuna Recipe

Prepare tuna

Pat the yellowfin tuna dry with paper towels. Trim any sinew and cut into 1/4-inch dice or into thin 1/8-inch slices depending on desired presentation (dice for tartare-style, thin slices for carpaccio). Keep chilled.

Make marinade

In a medium bowl combine light soy sauce, sesame oil, rice vinegar, grated ginger, and fresh lime juice. Whisk until blended. Reserve 1/2 tablespoon of the marinade for spooning over finished dish.

Gently toss the diced or sliced tuna with the remaining marinade just until coated (about 30 seconds). Do not over-marinate — 1 to 2 minutes is sufficient. Chill while preparing the remaining components.

Sprinkle the toasted sesame seeds over the marinated tuna and gently fold to distribute.

Cook shiitake

Heat neutral oil in a small skillet over medium-high heat. Add the thinly sliced shiitake mushrooms and a pinch (about 1/16 tsp) of salt. Sauté, stirring, until mushrooms are just softened and lightly browned, about 3–4 minutes. Add the minced garlic and mirin, cook 30 more seconds until fragrant. Remove from heat and let cool to warm/room temperature.

Prepare cucumber and scallions

While mushrooms cool, seed (if necessary) and julienne the cucumber into matchsticks. Thinly slice the scallions on a bias, keeping the white and green parts together. Toss the cucumber with a pinch of salt (about 1/8 tsp) and 1/2 teaspoon of rice vinegar (optional) to draw out excess water for 5 minutes, then drain and pat dry.

If serving carpaccio-style, arrange cucumber and cooked shiitake in a single layer as a bed. If serving tartare, reserve separately to mix or layer with tuna.

Assemble

For tartare: place a ring mold on the plate, layer 1–2 tablespoons of cucumber, 1–2 tablespoons of shiitake, then add the marinated tuna and press gently. Lift the ring carefully. For carpaccio: fan thin tuna slices over the cucumber and mushroom bed.

Garnish

Scatter the thinly sliced scallions over the tuna, add microgreens or cilantro, and drizzle the reserved 1/2 tablespoon marinade over the top. Add a light drizzle of chili oil or a few sliced chiles if using. Finish with a grind of black pepper and a squeeze of lime to taste.

Serve immediately with lime wedges on the side. Recommend serving as an appetizer for 2–4 people depending on portioning.