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Ingredients
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Bluefin Tuna
Ginger-Scallion Mixture
Tare (Soy-Sweet Sauce)
Crisp Radish & Garnishes
Method
Bluefin Tuna
- 1
Chill and slice
Keep the tuna well chilled until ready to slice. Using a very sharp knife, trim any sinew and cut the tuna into 1/8"–1/4" thick slices or small 1" cubes depending on desired presentation. Arrange slices or cubes on a chilled plate, leaving room for garnishes.
- 2
Lightly brush the tuna pieces with neutral oil to give a subtle sheen and help tare adhere. Sprinkle tuna with a pinch of fleur de sel (divide the 1 tsp across the pieces) just before plating to preserve texture.
Ginger-Scallion Mixture
- 3
Prepare aromatics
Finely grate the peeled ginger and place into a small bowl. Thinly slice the scallions on a bias, using only the white and light green parts, then mince finely. Combine grated ginger and minced scallion, add toasted sesame oil and fine sea salt. Mix and let sit 5–10 minutes for flavors to marry. Taste and adjust salt or sesame oil as needed.
Tare (Soy-Sweet Sauce)
- 4
Make tare
In a small saucepan combine dark soy sauce, mirin, rice vinegar, and sugar. If using bonito flakes, add them now. Bring to a gentle simmer over medium-low heat, stirring until sugar dissolves. Simmer 1–2 minutes, then remove from heat. If bonito was added, let steep 5 minutes, then strain out flakes. Cool tare to room temperature. It should be balanced—salty, slightly sweet, with mild acidity.
- 5
Taste and, if desired, thin tare with 1–2 tsp water to reach a lighter consistency suitable for drizzling rather than heavy coating.
Crisp Radish & Garnishes
- 6
- 7
Assemble and finish
To plate: arrange tuna slices or cubes on a chilled platter. Spoon small mounds of the ginger-scallion mixture on or beside each piece of tuna (use about 1 tsp mixture per piece or distribute evenly). Drizzle tare sparingly over the tuna—aim for 1/2 to 1 tsp tare per serving portion so it complements, not overwhelms. Scatter the thin radish slices and microgreens around the fish. Sprinkle toasted sesame seeds over the dish and add a few drops of chili oil or a couple thin chili slices if using. Serve immediately so tuna stays cool and textures remain crisp.