** Seared Ahi Tuna ** Recipe

Prepare tuna

Pat the ahi tuna dry with paper towels. Trim any sinew and shape into a neat rectangular block about 1 1/2 inch thick so it sears evenly. Season all sides lightly with 1 1/2 tsp of the sea salt and half of the black pepper.

Make sesame crust

On a shallow plate combine the toasted white and black sesame seeds and the remaining 1 1/2 tsp sea salt and remaining black pepper. Press each long face and top of the tuna firmly into the seeds to coat evenly; leave the bottom uncoated (this becomes the base when resting).

Sear tuna

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add the neutral oil and heat until shimmering but not smoking. Place the tuna crust-side down and sear for 20–30 seconds, pressing gently to ensure contact with the pan. Turn and sear the other long face for 20–30 seconds. Sear the edges for 10–15 seconds total to develop color. The center should remain rare. Remove to a cutting board and rest 2 minutes to let juices settle before slicing.

If using dried wakame, rehydrate it in warm water for 5 minutes, then drain and squeeze out excess liquid. In a bowl combine microgreens, wakame, nori strips, julienned cucumber, and sliced scallions. Toss gently to combine.

Dress the salad just before plating with a light drizzle (about 1 tsp) of the Kyoto drizzle (see below) so greens stay crisp.

In a small bowl whisk together light soy sauce, mirin, rice vinegar, sesame oil, and honey until slightly emulsified. Taste and adjust — the sauce should be balanced: mildly salty with a hint of sweetness and acidity. Keep at room temperature.

In a separate small bowl combine the prepared wasabi paste and Japanese mayonnaise. Add cold water a little at a time to reach a pourable but slightly thick consistency (about the consistency of heavy cream). Stir in lemon juice and taste; add more wasabi for heat if desired.

Slice the rested tuna crosswise into 6–8 slices about 1/3 inch thick using a very sharp knife wiped between cuts for clean edges.

Arrange a small mound (about 1/3 cup) of the nori salad on each plate slightly off-center. Fan 3–4 slices of seared ahi over or beside the salad so sesame-crusted faces are visible.

Drizzle Kyoto sauce in a thin stream across the plate and lightly over the tuna, using about 1/2 tbsp per plate. With a squeeze bottle or spoon, artistically drizzle the wasabi mayo in thin lines or dots over the tuna (about 1/2 tbsp per plate).

Finish with a few drops of toasted sesame oil if using, scatter micro cilantro or mitsuba, add a small piece of pickled ginger to the side, and serve with a lime or lemon wedge. Encourage guests to squeeze a little citrus over the fish just before eating.