Coriander Black Pepper Seared Tuna Recipe
Green apple, radish, crispy garlic, yuzu vinaigrette
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Ingredients
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Seared Tuna
Salad & Garnishes
Yuzu Vinaigrette
Method
Seared Tuna
Prepare tuna
Pat the tuna loin dry with paper towels. Trim any sinew so the piece is an even rectangle for even searing.
Mix the coarsely crushed black peppercorns, crushed toasted coriander seeds and kosher salt on a plate. Press the mixture evenly onto all sides of the tuna, creating a thin crust. Use about two-thirds of the crust mix for the sides and save the remainder for seasoning the salad if desired.
Heat a heavy skillet (cast iron recommended) over high heat until very hot, about 3–4 minutes. Add 2 tablespoons neutral oil and swirl to coat.
Sear the tuna: place the crusted tuna in the hot skillet and sear 30–45 seconds on each of the long sides and 20–30 seconds on the short ends for a rare center (internal temperature ~110–115°F / 43–46°C). Adjust sear time 60–90 seconds per side for medium-rare. Do not move the tuna while searing to ensure a good crust.
Remove tuna from the pan and rest on a cutting board for 3–5 minutes. This resting period helps the tuna retain juices and finish cooking gently.
Slice the tuna thinly across the grain into 1/4-inch slices for serving. Keep slices slightly overlapping on a warmed plate.
Yuzu Vinaigrette
In a small bowl or jar combine yuzu juice, rice wine vinegar, soy sauce, mirin, minced shallot and honey. Whisk to dissolve the honey.
Slowly stream in the 3 tablespoons neutral oil while whisking vigorously to emulsify. Whisk in sesame oil. Taste and adjust seasoning with salt and freshly ground black pepper. If too tart, add a little more honey; if too thick, thin with 1–2 teaspoons water.
Reserve about 2 teaspoons of vinaigrette for drizzling over the plated tuna and toss the remainder gently with the salad components.
Salad & Assembly
Combine the julienned green apple, thinly sliced radishes and microgreens in a bowl. Add the remaining yuzu vinaigrette and toss lightly to coat. Season to taste with a pinch of the reserved crushed pepper/coriander mix if desired.
Arrange a bed of dressed salad in the center of each plate or slightly off-center. Fan or lay 6–8 slices of seared tuna over the salad.
Scatter crispy garlic over the tuna and salad for crunch. Sprinkle toasted sesame seeds if using.
Finish with a light drizzle of the reserved vinaigrette over the tuna and a final crack of black pepper. Serve immediately.