Rosa De Atún Tataki Recipe

Prepare tuna

Pat the tuna loin dry with paper towels. Trim any sinew and shape the loin into a neat cylinder so it will sear evenly. Season all sides lightly with the kosher salt and freshly ground black pepper.

Preheat pan

Place a heavy skillet or cast-iron pan over high heat until smoking hot, about 3–5 minutes. Add the neutral oil and swirl to coat the pan.

Sear tuna

Sear the tuna on each of the four long sides for about 20–30 seconds per side to achieve a deep brown crust while keeping the center rare (adjust time slightly for thicker or thinner loin). Use tongs to rotate and press gently to ensure even contact.

Cool briefly

Remove the tuna to a cutting board and let rest 2–3 minutes so the exterior sets but the center remains cool and rare.

While pan heats or during resting, whisk together soy sauce, mirin, rice vinegar, honey, sesame oil, grated ginger and minced garlic until honey dissolves. Taste and adjust balance — it should be savory with a touch of sweetness and bright acidity.

Brush or spoon about half the marinade over the hot seared tuna to glaze the crust. Reserve the remaining marinade for serving (do not reuse marinade that has contacted raw tuna unless you briefly boil it).

Sesame crust finish

On a small plate mix white and black sesame seeds. While the tuna is still slightly warm from searing and after glazing, press the ends and a thin band around the midsection gently into the sesame seeds so they adhere to the glazed crust. Do not press on the flat seared faces; focus on the sides for decorative contrast.

Slice tuna into a rose

Using a very sharp knife, trim off any uneven edges and slice the tuna across the grain into very thin slices (2–3 mm). Fan the slices on a plate starting from the center: overlap each slice slightly in a spiral, building outward to form a 'rosa' (rose) shape. Arrange microgreens and alternating slices of radish and cucumber around the rose for color and texture.

Garnish and finish

Drizzle a little of the reserved marinade around the plate (or spoon a few drops over the tuna), add a few drops of chili oil or sprinkle shichimi togarashi to taste, and tuck pickled ginger at the side. Serve with lime or lemon wedges for squeezing.

Make a quick spicy mayo by whisking together mayonnaise, sriracha, soy sauce and a teaspoon of water to reach drizzling consistency. Dot or thinly streak this dressing on the plate before placing the tuna rose for added visual flair and flavor. Serve remaining dressing on the side.

Serve immediately so the tuna center stays cool and rare. If you reserved marinade for serving, make sure it was not in contact with uncooked fish (or bring it to a boil briefly before using). Leftover tuna can be kept refrigerated up to 24 hours but is best fresh.