Tuna Platter Recipe

Prepare tuna

Pat the tuna loin dry with paper towels. Season all sides lightly with 1 tsp salt and 1/2 tsp black pepper.

Toast sesame seeds

Heat a small skillet over medium heat. Add the white and black sesame seeds and toast, stirring constantly, until fragrant and lightly golden, about 2–3 minutes. Transfer to a plate to cool.

Sear tuna

Pour 2 tablespoons neutral oil into a heavy skillet and heat over high until shimmering but not smoking. Press toasted sesame seeds onto all sides of the tuna so it forms an even crust. Sear the tuna 30–40 seconds per side for rare (adjust 60–90 seconds per side for medium-rare), turning with tongs to get even crust on all faces. The center should remain pink. Remove tuna to a cutting board and rest 5 minutes.

Slice

Using a very sharp knife, slice the tuna crosswise into 1/4-inch (6 mm) slices. Arrange slices on a platter, slightly overlapping, for serving.

Trim ends of the English cucumbers. Using a mandoline or sharp knife, slice cucumbers into 1/8–1/4-inch rounds. Place in a bowl.

In a small bowl, whisk together 2 tablespoons rice vinegar, 1 tsp sugar, and 1/4 tsp salt until sugar dissolves. Pour the dressing over the cucumber slices and toss to coat. Let sit 5–10 minutes to pickle lightly, then drain excess liquid and arrange cucumber slices next to the tuna on the platter.

Combine sauce ingredients: In a small saucepan, whisk together 1/4 cup low-sodium soy sauce, 2 tbsp mirin, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tbsp brown sugar, 1 tsp grated ginger, and 1 tsp minced garlic.

Make slurry: In a small cup, dissolve 1 tsp cornstarch into 2 tbsp water. Add slurry to the saucepan and stir to combine.

Simmer and thicken: Place saucepan over medium heat and bring to a gentle simmer, stirring frequently. Cook 1–2 minutes until sauce slightly thickens to a glaze consistency. Remove from heat, stir in sliced scallions and toasted sesame seeds if using. Taste and adjust: add up to 1 tsp more sugar for sweetness, or a pinch of chili flakes for heat.

Pour sauce into a small bowl for dipping and place on the platter next to the tuna and cucumbers.

Arrange: Place tuna slices and cucumber rounds attractively on a serving platter. Dot microgreens or cilantro around the plate and add lemon or lime wedges.

Serve: Offer the Asian glaze dipping sauce alongside. To eat, squeeze a bit of citrus on a tuna slice if desired, dip into the glaze, and enjoy with a cucumber slice.