Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tuna
Confit shallots
Tamarind-shoyu dressing
Garnishes & accoutrements
Method
Tuna
Prepare tuna
Pat the tuna loin dry with paper towels. Season evenly on all sides with kosher salt and freshly ground black pepper.
Sear (tataki)
Heat 2 tablespoons neutral oil in a heavy skillet (cast iron or stainless) over high heat until shimmering but not smoking. Sear the tuna 15–20 seconds per side, rotating to get an even, thin browned crust while keeping the center very rare. Use tongs to hold and sear the edges briefly so all sides have a thin cooked exterior. Total searing time should be about 1–1.5 minutes depending on thickness.
Cool and slice
Transfer the seared tuna to a cutting board and let rest 2 minutes. With a very sharp knife, slice the tuna across the grain into 1/8–1/4 inch (3–6 mm) slices. Arrange on a chilled plate or platter, slightly fanned.
Confit shallots
Sweat shallots
In a small saucepan over low heat, melt 1 tablespoon butter with 1 tablespoon neutral oil. Add the thinly sliced shallots and a pinch of salt. Cook gently, stirring occasionally, until the shallots are translucent and soft, about 8–10 minutes. Do not brown.
Finish confit
Add 1 teaspoon granulated sugar, 1 tablespoon tamarind paste, 1 teaspoon white wine vinegar, and 2 tablespoons water to the shallots. Stir to combine, increase heat to low–medium and simmer gently until the shallots are soft, glossy, and the liquid is mostly reduced to a saucy glaze, about 5–7 minutes. Taste and adjust seasoning with 1/4 teaspoon salt if necessary. Remove from heat and let cool to room temperature; the confit will thicken as it cools.
Tamarind-shoyu dressing
Whisk together 1 teaspoon tamarind paste, 2 teaspoons light soy sauce, 1 teaspoon mirin, 1/2 teaspoon sesame oil, 1/2 teaspoon lemon juice, 1/2 teaspoon grated ginger and 1/2 teaspoon sugar or honey in a small bowl until smooth. Taste and adjust balance — it should be tangy, slightly sweet and saline. If too thick, thin with a few drops of water or additional mirin.
Assembly & garnish
Plate the tataki
Spoon small dollops of the confit shallots along the side of the fanned tuna slices and a few small spoonfuls on top of select slices. Drizzle the tamarind-shoyu dressing sparingly over the tuna (use about 1–1.5 teaspoons per serving), leaving some tuna clean to highlight the seared exterior.
Finish and serve
Scatter julienned shiso leaves and microgreens over and around the tuna. Add thin cucumber slices for crunch if using. Sprinkle toasted sesame seeds and a light dusting of yuzu or lime zest. If desired, finish with a tiny drizzle (about 1/2 teaspoon) of neutral oil to give shine. Serve immediately so the tuna remains rare in the center.