Hirama Recipe

Prepare tuna

Pat the ahi tuna steaks dry with paper towels. Trim any sinew and, if steaks are thick, slice them in half horizontally to make two thinner pieces about 1-inch thick so they sear evenly.

Make marinade

In a shallow dish combine the light soy sauce, mirin, sesame oil, grated ginger, minced garlic, kosher salt, and black pepper. Stir to dissolve the salt and honey (if using).

Marinate tuna for a short time: place steaks in the dish and turn to coat. Marinate 10–20 minutes at room temperature or up to 30 minutes in the refrigerator. Do not marinate longer than 30 minutes to avoid curing the fish.

Prepare sesame crust

On a plate combine the black and white sesame seeds. Remove the tuna from the marinade and let excess drip off. Lightly press both sides of each steak into the sesame mixture to form an even crust.

Sear tuna

Heat a heavy skillet (cast iron or stainless) over high heat until very hot. Add the neutral oil and swirl to coat. Place the sesame-crusted tuna in the pan and sear 20–30 seconds per side for a rare center (adjust 45–60 seconds per side for medium-rare). Avoid moving the fish while searing so the crust forms. Total sear time should be quick to keep the center pink.

Rest briefly: transfer seared tuna to a cutting board and let rest 2–3 minutes before slicing. This keeps juices and carries the residual heat so slices are evenly warm.

Finish sauce

In a small bowl whisk together the ponzu sauce, rice vinegar, and honey until the honey dissolves. Taste and adjust: add a bit more ponzu for saltiness or a squeeze of lemon/lime for brightness.

Slice and dress

With a very sharp knife slice the tuna across the grain into 1/4-inch thick slices. Arrange the slices on a chilled platter or individual plates. Spoon a small amount of the ponzu-honey dressing over the tuna slices, then drizzle any remaining dressing around the plate.

Garnish: scatter the thinly sliced scallions, shredded nori (if using), pickled ginger, julienned daikon, and microgreens around and over the tuna. Serve with lemon or lime wedges on the side for diners who want extra acidity.

Presentation tips: serve immediately while the seared exterior is warm and the center remains cool and translucent. Offer extra ponzu at the table. This dish works well with steamed rice or a simple seaweed salad on the side.