Tuna Lava * Recipe

Prepare tuna

Pat the ahi tuna dry with paper towels. Trim any sinew and cut into 6 equal 2-oz portions (or into 1/2" cubes if making a tartare-style presentation). Lightly season both sides with a pinch of salt and black pepper.

Make marinade

In a shallow dish, whisk together soy sauce, sesame oil, rice vinegar, honey, grated ginger, minced garlic and red pepper flakes (if using). Stir in the sliced scallions and toasted sesame seeds.

Add the tuna to the marinade and toss gently to coat. Marinate at room temperature for 8–10 minutes (or up to 20 minutes in the fridge) — this briefly flavors the surface without cooking through. Remove tuna from marinade and reserve marinade for dressing or discard any portion that directly contacted raw tuna if you plan to use it uncooked later.

Combine mayonnaise, sriracha, ponzu, lime juice, and sesame oil in a small bowl. Whisk until smooth. If the sauce is too thick for drizzling, whisk in the hot water 1 teaspoon at a time until you reach a pourable consistency. Taste and adjust heat or acidity.

Cook rice

Rinse the sushi rice under cold water until the water runs clear. Drain, then combine rice and 1.1 cups water in a small saucepan. Bring to a boil over medium-high heat, then reduce to a low simmer, cover and cook 12–14 minutes until water is absorbed. Remove from heat and let sit, covered, 10 minutes.

Season rice

Gently fold rice vinegar, sugar and kosher salt into the warm rice with a rice paddle or spatula. Spread rice in a shallow bowl to cool slightly to warm temperature (not hot).

Just before plating, toast or crisp the panko briefly in a dry skillet over medium heat until golden (if using). Combine fried garlic chips/shallots and crispy wonton strips or panko-crisp and set aside for texture.

Sear option

If you prefer a seared exterior: heat 1 tsp neutral oil in a very hot skillet until shimmering. Press each marinated tuna piece into additional sesame seeds (optional) and sear 10–15 seconds per side for a rare center. Remove and rest briefly. If using diced tuna for tartare, skip searing.

Build the bowl/plate

Divide the warm sushi rice among 2 bowls (about 6 oz rice each). Top each with 6 oz of tuna (sliced, seared steaks, or diced tartare). Arrange avocado slices to one side and sprinkle the garlic/shallot chips and crispy wonton/panko over the rice for crunch.

Add the lava

Drizzle the lava sauce generously over the tuna (and a little onto the rice). For a dramatic effect, spoon a swirl of sauce directly onto the tuna center to create a 'lava' pool.

Garnish with microgreens or cilantro, a light dusting of furikake or toasted nori flakes, and the reserved sliced scallions. Serve with lime wedges on the side to squeeze over just before eating.