Jul 14 2026
Restaurants›Banks' Seafood Kitchen and Raw Bar›Rare Seared Bigeye Tuna Recipe

Rare Seared Bigeye Tuna Recipe

Inspired by Banks' Seafood Kitchen and Raw Bar
Time1h
Serves2

Yuzu glaze, pea shoots, soba noodles, scallion, shiitake mushrooms, grilled lime emulsion

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Ingredients

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Tuna and Marinade

Noodles and Vegetables

Grilled Lime Emulsion

Method

Preparation of Tuna

  1. 1

    Marinate the Tuna

    In a bowl, combine yuzu juice, soy sauce, sesame oil, salt, and black pepper. Add the Bigeye Tuna steaks and ensure they are well-coated in the marinade. Let marinate for at least 30 minutes in the refrigerator.

  2. 2

    Sear the Tuna

    Heat a skillet over high heat until very hot. Remove the tuna from the marinade and sear each steak for about 1-2 minutes on each side for rare, or until desired doneness is achieved. Remove from heat and let rest.

Preparation of Noodles and Vegetables

  1. 3

    Cook the Soba Noodles

    In a pot of boiling water, cook the soba noodles according to the package instructions, usually about 4-6 minutes. Drain and rinse under cold water.

  2. 4

    Sauté the Vegetables

    In a skillet, add a little oil and sauté the shiitake mushrooms until tender. Add chopped scallions and pea shoots, cooking until just wilted. Season with salt and pepper.

Preparation of Grilled Lime Emulsion

  1. 5

    Make the Emulsion

    In a bowl, whisk together lime juice and olive oil until emulsified. Season with salt and pepper to taste.

Assembly

  1. 6

    Plate the Dish

    On a plate, place a nest of soba noodles topped with sautéed shiitake mushrooms, scallions, and pea shoots. Slice the seared tuna and arrange it on the plate. Drizzle with grilled lime emulsion.

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