Bluefin Tuna Tartare Recipe

Combine 3 tablespoons rice vinegar, 3 tablespoons water, 1 teaspoon sugar, 1/2 teaspoon salt and red chili flakes in a small bowl; stir until sugar and salt dissolve.

Add julienned daikon, carrot and cucumber to the pickling liquid and toss to coat. Let sit at room temperature for 15–20 minutes (or refrigerate up to 2 hours) to quick-pickle while you prepare other components.

In a small jar or bowl combine 3 tablespoons neutral oil, 1.5 tablespoons rice vinegar, 1/2 tablespoon soy sauce, 1/2 teaspoon mirin, 1/2 teaspoon honey, 1/2 tablespoon lemon juice, 1/4 teaspoon sesame oil and a pinch of sugar.

Crumble or finely shred 1 sheet dried nori and whisk or shake into the vinaigrette until evenly distributed. Taste and adjust seasoning — add a little more soy for saltiness or a splash more vinegar for brightness. Reserve at room temperature.

Keep tuna well chilled. Pat diced tuna dry with paper towels to remove excess moisture; place in a medium mixing bowl.

In a small bowl whisk together 1.5 tablespoons gochujang, 1 tablespoon light soy sauce, 1 teaspoon sesame oil, 1 teaspoon rice vinegar and 1 tablespoon fresh lime juice until smooth.

Add sliced scallions, toasted sesame seeds, 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper to the marinade and mix.

Pour the marinade over the diced tuna and gently fold to coat evenly. Taste and adjust: if too spicy, add a touch more lime or a small pinch of sugar; if flat, add a few drops of soy. Chill the dressed tuna in the refrigerator for 5–10 minutes while plating (do not marinate long; you want texture and fresh tuna flavor).

In a small bowl toss the mixed baby greens with 1/2 teaspoon olive oil and a light pinch (1/8 tsp) of sea salt to lightly season.

Just before serving, gently fold in the turmeric puffs so they remain crisp.

Spread a spoonful of nori vinaigrette on the center of each chilled serving plate (or pool 1 teaspoon as a base).

Using a ring mold (about 2.5–3 inches) or a spoon, place a portion of the dressed tuna (about 3 oz) into the center and press lightly to shape. Repeat to make three equal portions from the 12 oz tuna.

Arrange a small nest of pickled vegetables alongside or partially on top of each tuna portion for acidity and crunch.

Place a small tuft (about 2 tablespoons) of the turmeric puff greens next to the tartare for texture and color contrast.

Drizzle a few drops of extra toasted sesame oil over the tuna and finish with thin toasted nori strips and micro cilantro or micro shiso.

Serve immediately with a lime wedge on the side to squeeze just before eating.