Tuna Bites* Recipe

Prepare the tuna

Pat the ahi tuna dry with paper towels. Cut into 1-inch cubes (bite-sized) or 1/2–3/4-inch thick slabs if you prefer small steaks. Season lightly with 1/4 tsp kosher salt and 1/8 tsp black pepper, set aside for 5 minutes.

Make the sesame-ginger glaze

In a small bowl combine 3 tbs soy sauce, 2 tbs mirin, 1 tsp sesame oil, 1 tbs grated fresh ginger, 1 tsp minced garlic, 1 tbs honey, and 1 tsp rice vinegar. Whisk until honey is dissolved and flavors are combined. Reserve 2 tablespoons of the glaze in a separate bowl to use as a finishing baste and keep the remainder for grilling basting.

Preheat grill or grill pan

Preheat an outdoor grill to high (about 500°F/260°C) or heat a heavy cast-iron grill pan over medium-high heat until very hot. Lightly brush tuna cubes/slabs with 1 tsp neutral oil to prevent sticking.

Grill and baste

Arrange tuna pieces on the hot grill or grill pan leaving small gaps. Sear for 30–45 seconds per side for rare/medium-rare interior (total 1–1.5 minutes depending on thickness). During grilling, brush generously with the reserved glaze every time you flip the tuna. If pieces are thicker and you want medium doneness, grill up to 60–75 seconds per side, still basting as you go. Avoid overcooking; ahi is best with a pink center.

Finish and sesame

Remove tuna from the heat and immediately brush with the 2 tablespoons of reserved glaze. Sprinkle toasted sesame seeds over the pieces while the glaze is still wet so they adhere. Let the tuna rest for 1–2 minutes.

While tuna rests, make the chef’s special sauce: in a small bowl whisk together 1/2 cup mayonnaise, 1 tsp sriracha, 1 tsp soy sauce, 1 tsp fresh lime juice, 1/4 tsp sesame oil, and 1/2 tsp honey until smooth. Stir in half of the finely sliced scallion. Taste and adjust heat or acidity as needed (add more sriracha or lime). Transfer to a squeeze bottle or small serving ramekin.

Plate the tuna bites on a serving dish. Place 1–2 tsp of the chef’s special sauce next to each bite or make a small smear for each piece. Top each tuna piece with a few microgreens or a small sprig of baby cilantro and the remaining thinly sliced scallion. Add pickled ginger and lemon/lime wedges to the plate for optional brightness.

Serve immediately while tuna is still warm and glazed. Recommend serving as an appetizer portion of about 6–8 bites for 4 people.