Torched Tuna Recipe

Time30m

Serves2

Bluefin Tuna, Serrano Chilies, Scallions, Eel Sauce

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Ingredients

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1
Slice the Bluefin Tuna into thin sashimi-style pieces, about 1/4 inch thick. Ensure the knife is very sharp for clean cuts.
2
Remove the stems from the Serrano chilies and slice them thinly. If you prefer less heat, you can remove the seeds.
3
Chop the scallions finely, using both the green and white parts for added flavor.

4
Layering Ingredients
On a serving plate, arrange the sliced Bluefin Tuna in a single layer. Scatter the sliced Serrano chilies over the tuna.
5
Garnishing
Sprinkle the chopped scallions over the tuna and chilies for garnish.

6
Torched Tuna
Using a culinary torch, carefully sear the top of the tuna slices just until they start to turn opaque, about 5-10 seconds per piece. Be cautious not to overcook.
7
Drizzling Eel Sauce
Drizzle the eel sauce evenly over the torched tuna and serve immediately.