Tuna Tataki (gf)(df) Recipe

Prepare marinade

In a small bowl whisk together white miso, tamari, rice vinegar, sesame oil, lime juice, grated ginger, minced garlic and sea salt until smooth and emulsified.

Marinate tuna

Pat the tuna loin dry with paper towels. Place tuna in a shallow dish or resealable bag and coat evenly with about half of the miso marinade. Reserve the remaining marinade for later. Refrigerate and let sit for 15–20 minutes (do not marinate longer than 30 minutes to avoid curing the exterior too much).

Combine the diced summer squash, minced jalapeño, minced shallot, chopped cilantro, lime zest, rice vinegar, olive oil, salt and black pepper in a small bowl. Toss to combine and let rest 10–15 minutes at room temperature so flavors meld. Taste and adjust seasoning; if you want milder heat, remove seeds from jalapeño before mincing.

Whisk together sea buckthorn puree, agave (or honey), water and lemon juice with a pinch of salt until smooth. Adjust sweetness to taste — the sauce should be bright and slightly tart. If the puree is very thick, add up to 1–2 tsp additional water to reach a drizzling consistency.

If puffed wild rice is store-bought ready-to-eat, set aside. If using prepared puffed rice, ensure it is crisp. Lightly toast sesame seeds in a dry skillet over medium heat 1–2 minutes until fragrant; remove and cool.

Heat a heavy skillet (cast-iron preferred) over medium-high until very hot. Add the neutral oil and swirl to coat. Remove tuna from marinade and pat lightly to remove excess (reserve marinade for serving if desired). Season tuna all over with cracked black pepper.

Sear tuna: Place tuna in the hot skillet and sear 30–45 seconds per side for a very rare interior (depending on thickness — for a 1" thick piece, 30–45 seconds per side yields a nicely tataki-seared exterior). Use tongs to sear the edges briefly so all sides have a thin browned crust. Do not cook through — tuna should be rare in center. Remove and let rest 2–3 minutes.

Slice tuna across the grain into 1/4"–1/2" slices. Arrange slices on chilled plates or a single serving platter.

Dress and plate: Spoon small mounds of the jalapeño-squash relish alongside or atop a few slices of tuna as preferred. Drizzle sea buckthorn sauce sparingly over tuna and around the plate. Scatter puffed wild rice over and around the tuna for crunch. Garnish with microgreens, toasted sesame seeds and thin radish slices. Serve immediately with lime wedges and any reserved miso-tamari for additional seasoning to taste.

Leftover marinade note: Do not reuse or serve the marinade that was in contact with raw fish unless boiled. Use reserved unused portion or make a fresh small batch if you want extra dip.