Sashimi Tuna Recipe

Pat the tuna loin dry with paper towels. Season all sides lightly with sea salt and freshly ground black pepper.

Heat a heavy skillet or cast-iron pan over high heat until smoking. Add neutral oil and swirl to coat.

Sear the tuna 30–40 seconds per side for a rare center (approx. 1 minute total per 1/2-inch thickness). Rotate to sear all four sides, keeping the center raw. Adjust sear time for thickness — aim for a nicely browned crust and raw pink interior.

Remove tuna to a cutting board and let rest 2 minutes. Using a very sharp knife, slice into 1/4-inch thick slices on a diagonal. Keep covered lightly with foil while finishing other components if needed.

Bring a pot of salted water to a boil and cook the noodles according to package directions until al dente. Drain and rinse briefly under cold water to stop cooking and remove excess starch; drain well.

In a large bowl, whisk together soy sauce (3 tbs), sesame oil (1 tsp), rice vinegar (1 tbs), chili garlic sauce (1 tbs), honey (1 tsp) and minced garlic (1 tsp) until smooth.

Add the drained noodles to the dressing and toss to coat evenly. Taste and adjust heat or salt (add more chili or soy) as desired.

Fold in sliced scallion whites and sprinkle toasted sesame seeds. Reserve some sliced scallion greens for garnish.

Place about 1 cup of prepared seaweed salad on the serving platter or individual plates where the noodles will rest.

Arrange a nest of spicy noodles next to or partially over the seaweed salad (about 2/3 cup noodles per serving).

Fan the sliced seared tuna over the noodles, lightly overlapping slices so the rare center is visible.

Dot the plate with a small smear of wasabi paste (about 1/4 tsp per serving) and place 1/2 tablespoon pickled ginger to the side.

Drizzle 1 tablespoon teriyaki sauce lightly over the tuna slices (or serve on the side). If using the optional finishing sauce, combine soy (2 tbs) and mirin (1 tbs) with toasted sesame oil (1/2 tsp) and spoon a small amount over tuna for extra gloss.

Garnish with scallion greens, microgreens or cilantro, toasted sesame seeds, and lemon/lime wedges. Serve immediately while tuna is still slightly warm on the outside and cold inside.