Big Eye Tuna Recipe

Prepare tuna

Trim the big eye tuna of any skin and sinew. Pat dry with paper towels. Cut into 24 pieces roughly 1 x 1 x 1/2 inches (bite-size) so they fit onto each passed cup or slice.

Make marinade

In a shallow bowl, whisk together soy sauce, sesame oil, mirin, lime juice, grated ginger, minced garlic, kosher salt, and black pepper until combined.

Marinate quickly

Add the tuna pieces to the marinade and gently toss to coat. Marinate for 6–10 minutes in the refrigerator (do not exceed 15 minutes for texture). Remove tuna and let excess marinade drip off; reserve marinade for later if desired.

Combine toasted sesame seeds and toasted panko in a shallow dish. Gently press each marinated tuna piece into the sesame-panko mixture to coat all sides lightly, creating a thin crunchy crust. Shake off excess.

Sear the tuna

Heat neutral oil in a heavy skillet over high heat until shimmering but not smoking. Sear the coated tuna pieces 15–25 seconds per side to develop a quick crust while keeping the center rare. Work in batches to avoid crowding. Transfer seared tuna to a tray and let rest 1–2 minutes.

Slice (optional)

For a refined presentation you can halve each seared piece into two thin slices. For simple passed bites, leave whole.

If using yuzu kosho, fold it into the wasabi mayonnaise to make a bright dipping/composition sauce. Taste and adjust: add a little water or lemon if too thick.

Arrange mini wonton cups or baguette slices on a tray. Spoon about 1/2 teaspoon of the wasabi mayo into each cup/slice as a base to anchor the tuna.

Place one seared tuna piece (or one tuna slice) on top of each mayo-dressed cup or slice. Top each with a tiny smear of reserved marinade (optional), a couple of pickled ginger slivers, a pinch of scallion, and one microgreen leaf or small cilantro leaf.

Garnish each bite with a light squeeze of lime just before serving or provide lime wedges on the tray for guests to add themselves.

Keep tuna chilled (covered on a tray in the refrigerator) until minutes before service. Reheat skillet and quickly re-sear if preparing slightly earlier — avoid overcooking. Serve passed on trays immediately so crust stays crisp. Yield: 24 passed appetizers.