Double Tuna Set Recipe

Prepare and Marinate

Pat the ahi tuna dry with paper towels. Mix 2 tbs soy sauce, 1 tsp sesame oil, 1 tsp grated ginger, 1 tsp minced garlic and 1 tsp lime juice in a shallow dish. Add the tuna and turn to coat; marinate for 5–10 minutes at room temperature (do not over-marinate so it stays rare).

Coat with Sesame

Place black and white sesame seeds on a plate, press the top and sides of the marinated tuna into the seeds to create an even crust, leaving the core of the tuna mostly bare if you prefer more rare center.

Sear

Heat 1 tbs neutral oil in a heavy skillet over high heat until shimmering. Sear the tuna 30–45 seconds per side for a rare center (adjust time for thicker pieces). Remove and let rest 3 minutes. Sprinkle with 1/2 tsp flaky sea salt and 1/4 tsp black pepper, then thinly slice crosswise into 1/4" slices or small cubes depending on plating.

Prepare Tuna

Trim and finely dice the yellowfin tuna into small uniform cubes (about 1/4" dice). Keep chilled until ready to mix.

Make Spicy Mix

In a bowl combine 3 tbs mayonnaise, 1 tbs Sriracha (or chili paste), 1/2 tsp sesame oil, 1/2 tsp soy sauce, 1/2 tsp lime juice and 1/4 tsp salt. Fold in the diced tuna, 2 tbs thinly sliced scallions and 1 tsp toasted sesame seeds. Taste and adjust heat or seasoning. Keep chilled until assembly.

Season Rice

If cooking rice fresh: rinse 1.25 cups short-grain rice until water runs clear, cook according to package (yields about 2 cups cooked). While hot, gently fold in 2 tbs rice vinegar, 1 tsp sugar and 1/4 tsp salt. Fan rice to cool slightly and to give a glossy finish. Keep warm or room temperature for assembling.

Prep Veggies and Accoutrements

Slice avocado, julienne half cucumber, cut nori into strips if using, and arrange microgreens, pickled ginger, wasabi and lime wedges on a platter for assembly.

Portion Rice

Divide the seasoned rice into 4 equal portions (about 1/2 cup each). Shape into compact ovals or small rounds using wet hands or a mold, leaving a small flat surface on top for toppings.

Place Spicy Tuna

Top two of the rice portions with an even portion of the spicy tuna mix (about 2 oz each). Smooth the top with the back of a spoon. Sprinkle a few extra scallions and toasted sesame seeds over these.

Place Seared Sesame Tuna

On the remaining two rice portions place slices or cubes of the seared sesame tuna (about 2.5 oz each). Fan the slices slightly for presentation or mound cubes neatly. Drizzle a few drops of soy sauce and a tiny drizzle (about 1/4 tsp) of sesame oil or yuzu kosho if using.

Garnish and Finish

Top all four pieces with microgreens or micro cilantro/chives, a pinch of crispy fried shallots, and extra toasted sesame seeds. Add a small smear or dot of wasabi to the plate if desired. Serve with pickled ginger and lime wedges on the side.

Serve immediately at room temperature. Consume raw tuna items within the day, store any leftover spicy tuna in an airtight container in the refrigerator for up to 24 hours. Seared tuna can be refrigerated for up to 48 hours but is best within one day for texture.