Seared Tuna Appetizer Recipe

Prepare tuna

Pat the ahi tuna dry with paper towels. Trim any sinew and shape into a rectangular block about 3/4–1 inch thick for even searing.

In a shallow dish, whisk together soy sauce, sesame oil, rice vinegar, grated ginger, minced garlic, and black pepper. Place the tuna in the dish and spoon a little marinade over the top. Marinate at room temperature for 10 minutes (do not over-marinate; this is to flavor the exterior only). Remove tuna from marinade and pat dry; reserve marinade for dressing if desired.

Combine black and white sesame seeds on a plate. Lightly sprinkle the tuna with kosher salt on all sides, then press each face of the tuna into the sesame seed mixture so the exterior is evenly coated. Shake off any loose seeds.

Heat a heavy skillet or cast-iron pan over high heat until just smoking. Add the neutral oil and swirl to coat. Carefully place the coated tuna in the hot pan and sear without moving for 20–30 seconds to develop a deep, golden crust. Turn and sear each remaining side for 15–25 seconds. The goal is rare interior (cool to slightly warm center). Total sear time should be about 1–1.5 minutes depending on thickness.

Transfer seared tuna to a cutting board and let rest for 2 minutes. Using a very sharp knife, slice crosswise into 1/4-inch thick slices. Wipe the knife between cuts for clean edges.

Bring a small pot of water to a boil, remove from heat, and add rice vermicelli. Soak according to package directions (typically 3–5 minutes) until tender but still slightly firm. Drain and immediately rinse under cold running water to stop cooking.

Transfer noodles to a bowl of cold water and chill for 5 minutes, then drain thoroughly in a fine-mesh sieve or on paper towels to remove excess water.

In a small bowl, whisk together lime juice, fish sauce, honey, and 1/2 of the thinly sliced scallion whites. Toss the drained noodles with the dressing and the julienned cucumber. Taste and adjust seasoning — add a pinch more fish sauce or lime if needed. Chill until ready to plate.

Divide the chilled dressed rice noodles evenly among 4 appetizer plates (about 3 oz per serving of noodles). Fan 3–4 slices of seared tuna over each nest of noodles.

Drizzle each plate with a few drops of toasted sesame oil and a teaspoon of any reserved marinade (optional). Scatter the remaining sliced scallion greens, cucumber, microgreens or cilantro, and pickled ginger or radish over the tuna and noodles.

Finish each plate with a lime wedge on the side. Serve immediately so the tuna remains rare while the noodles stay chilled.