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Ingredients
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Tuna
Ponzu-style dipping sauce
Garnish & serving
Method
Tuna
- 1
Prepare tuna
Trim the ahi tuna loin of any sinew and pat dry with paper towels. Lightly season all sides with 1/2 tsp kosher salt.
- 2
Coat with pepper and seeds
On a plate, combine 1 tbs freshly ground black pepper and 2 tbs mixed sesame seeds. Press each side of the tuna firmly into the pepper-and-seed mixture so the exterior is evenly coated.
- 3
Sear tuna
Heat 1 tbs neutral oil in a heavy skillet (cast iron preferred) over high heat until shimmering but not smoking. Add the tuna and sear 20–30 seconds per side, rotating to sear all four sides and the edges — you want a deep brown crust while keeping the center rare. Total sear time should be about 1.5–2 minutes depending on thickness.
- 4
Rest and slice
Remove tuna from the pan and let rest on a cutting board 2 minutes. Using a very sharp knife, slice crosswise into 1/4-inch (6 mm) thick medallions. Wipe the knife between cuts for clean edges.
Ponzu-style dipping sauce
- 5
Whisk together 3 tbs soy sauce, 1 tbs yuzu or lemon juice, 1 tsp mirin, 1 tsp rice vinegar, 1 tbs dashi (or water) and 1/4 tsp sugar in a small bowl until sugar dissolves. Taste and adjust: add a few drops of lemon if you prefer brighter acidity or a pinch more sugar for balance. Transfer to a small dipping dish.
Garnish & serving
- 6
Arrange 6–8 slices of seared tuna on a chilled plate or long platter. Spoon a little of the ponzu-style sauce in a small bowl alongside or lightly drizzle a teaspoon over the tuna slices.
- 7
Top slices with small amounts of thinly sliced scallion, a dot of wasabi paste on the side, a few microgreens or mizuna, and optional pickled ginger. Serve with lemon wedges for those who want extra brightness.
- 8
To enjoy: briefly dip a slice of tuna into the sauce (or pour a tiny amount over) and eat with a touch of scallion and microgreens. Wasabi can be mixed into the sauce to taste.