Seared Tuna Recipe

Prepare marinade and marinate tuna

Whisk together white miso paste, mirin, soy sauce, sesame oil, and freshly ground black pepper in a small bowl until smooth. Pat the tuna dry with paper towels. Spread the miso mixture evenly over all sides of the tuna, place in a nonreactive container, cover, and refrigerate for 30 minutes to 2 hours (30 minutes for subtle flavor, up to 2 hours for stronger). Remove tuna from refrigerator 15 minutes before searing to come toward room temperature; wipe excess marinade off with a paper towel so it doesn’t burn during searing.

Sear tuna

Heat a heavy skillet (cast iron preferred) over high heat until smoking. Add 1 tablespoon neutral oil and swirl to coat. Season the tuna lightly with a pinch of salt. Sear the tuna 20–30 seconds per side for rare (adjust 45–60 seconds for medium-rare), turning to get even color on all faces — aim for a deeply caramelized exterior and raw center. Transfer to a cutting board and let rest 2 minutes, then slice thinly on a bias into 1/4-inch slices.

Combine rice vinegar, water, granulated sugar, and kosher salt in a small pot. Heat just until the sugar dissolves, then remove from heat and let cool to room temperature. Place julienned daikon and carrot in a clean jar or bowl and pour the cooled pickling liquid over them. Cover and refrigerate at least 30 minutes (preferably 1 hour) before serving. Pickles will keep up to 1 week refrigerated.

Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet in a single layer. Brush or lightly drizzle both sides with olive oil and sprinkle with flaky sea salt. Bake 8–12 minutes, flipping once halfway, until edges are golden and crisp. Cool on a rack.

In a small bowl, combine mayonnaise, black truffle oil, fresh lemon juice, yuzu or rice vinegar, and shichimi togarashi. Whisk until smooth and taste; adjust salt and lemon to balance. Transfer to a squeeze bottle or small bowl and refrigerate until ready to plate.

Bring neutral oil to a gentle 60–65°C (140–149°F) in a small saucepan or use a sous-vide circulator to hold oil at that temperature. Using care, separate 4 egg yolks into small ramekins or a slotted spoon. Gently slide yolks into the warm oil and cook gently for 45–60 minutes until the yolks are custardy but hold their shape. Remove yolks with a slotted spoon onto paper towels to drain and season lightly with fine sea salt. Keep warm or at room temperature until plating.

Place 3–4 baguette crisps on each plate. Spread a thin line or dot of the togarashi black truffle aioli on each crisp (about 1/2–1 teaspoon per crisp). Arrange 4–6 slices of seared miso tuna over the crisps or beside them depending on presentation. Top the tuna with a small mound (about 1–2 tablespoons) of Bahn Mi pickled vegetables. Gently place one confit egg yolk on the plate; if desired, slice open at the table so the yolk coats the tuna. Finish with a sprinkle of toasted sesame seeds, sliced scallions, and a few microgreens. Add a final small pinch of shichimi togarashi or a tiny drizzle of black truffle oil if desired.

Serve immediately so the baguette crisps remain crunchy and the tuna and egg yolk are warm/room temperature for best texture and contrast.