Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tuna and Marinade
Citrus Sesame Dressing & Garnish
Accompaniments (optional plating)
Method
Tuna and Marinade
Prepare tuna
Pat the big eye tuna dry with paper towels. Trim any sinew and cut into 4 even portions (about 4 oz/115 g each) if not already portioned. Keep chilled until ready to marinate.
Make marinade
In a shallow dish or bowl, whisk together light soy sauce, rice vinegar, sesame oil, lime juice, honey, grated ginger, minced garlic, sea salt, and black pepper until honey is dissolved and mixture is homogenous.
Marinate
Place the tuna portions in the shallow dish, turning to coat both sides. Cover and refrigerate for 10–20 minutes (no longer than 30 minutes to preserve sashimi texture). Remove tuna from marinade and reserve marinade for later use as a flavor base for dressing (see below). Pat tuna lightly to remove excess liquid before searing or serving raw.
Citrus Sesame Dressing & Garnish
Toast sesame seeds
In a small dry skillet over medium heat, toast white sesame seeds, stirring constantly, until fragrant and lightly golden, about 1–2 minutes. Transfer to a small bowl to cool.
Make citrus sesame dressing
Combine the reserved marinade (about 2–3 tbsp after draining), extra virgin olive oil, orange juice, orange zest, and toasted sesame seeds in a bowl. Whisk until emulsified. Taste and adjust: add a pinch more salt or a few drops of lime juice if brighter acidity is needed.
Prepare garnish components
Thinly slice scallions, keeping whites separate from greens. Toss chopped cilantro, sliced shallot, sliced red chili (if using), scallion greens, and microgreens or baby arugula together in a small bowl. Lightly dress the greens with 1 tsp of the citrus sesame dressing and a small pinch of salt; set aside.
Finish oil
Stir the toasted sesame oil into the remaining citrus sesame dressing (reserve about 1 tbsp of dressing for plating and 1 tsp for the greens) to add a nutty finish.
Cook/Assemble
Sear tuna (chef preparation — seasonal)
Heat a heavy skillet or cast‑iron pan over high heat until very hot. Lightly oil the pan. Sear tuna steaks for 20–30 seconds per side for rare with a raw center (adjust to 45–60 seconds per side for medium rare), creating a golden crust while keeping the interior cool. Do not overcook. Alternatively, for a raw/ sashimi presentation, skip searing and keep the tuna chilled.
Rest and slice
Transfer seared tuna to a board and let rest 1 minute. Using a very sharp knife, slice the tuna thinly on the bias into 1/8–1/4 inch slices. If serving raw, slice straight from chilled storage into even portions.
Plate
Arrange tuna slices on a chilled platter or individual plates. Spoon 1–2 tsp of the citrus sesame dressing over each portion of tuna in a few small drops (do not soak). Scatter the dressed microgreen mixture and shallot slices across the tuna. Sprinkle toasted sesame seeds and the scallion whites over the fish. Drizzle the reserved toasted sesame oil sparingly around plate for aroma. Add optional accents: a small dollop of wasabi, pickled ginger, and crisp flatbread on the side.
Final season & serve
Finish with a light grinding of black pepper and a final pinch of flaky sea salt to taste. Serve immediately so seared tuna remains warm/rare and microgreens stay fresh.