Charred Rare Tuna Recipe

Marinate Tuna

Pat the tuna loin dry with paper towels. In a shallow dish, whisk together 3 tbs soy sauce, 1 tbs mirin, 1 tbs rice vinegar, 1 tsp sesame oil, grated ginger and minced garlic. Place the tuna in the dish and turn to coat. Cover and refrigerate for 20–30 minutes (no longer than 30 minutes to keep the center raw).

Season Before Searing

Remove tuna from marinade and let excess drip off. Pat briefly to remove surface liquid. Season all sides lightly with coarse salt and 1/2 tsp freshly ground black pepper. Reserve marinade for the vinaigrette if desired (see note).

Sear to Char

Heat a heavy skillet or cast-iron pan over high heat until smoking. Add 1 tbs neutral oil and swirl. Place the tuna in the pan and press gently so the surface contacts the pan. Sear 20–30 seconds per side for a pronounced char while keeping the center rare (adjust 15–45 seconds depending on steak thickness and desired doneness). Use tongs to sear edges for 10–15 seconds if needed. Remove to a cutting board and rest 2 minutes before slicing thinly across the grain into 1/4" slices.

Make Vinaigrette

In a small bowl or jar whisk together 2 tbs rice vinegar, 1 tbs light soy sauce, 1 tsp sesame oil, 1 tsp mirin and 1 tsp sugar or honey until the sugar dissolves. While whisking, slowly drizzle in 1 tbs neutral oil to emulsify. Taste and adjust balance — add a pinch more sugar if too acidic or a splash more soy for saltiness.

Prepare Green Onions & Finish

Thinly slice 2 stalks of the white part of the green onions on the bias and separate the green tops into thin rings. Mix the white slices into the vinaigrette to soften for 5 minutes. Reserve the green rings for garnish. Sprinkle 1 tsp toasted sesame seeds and 1/4 tsp shichimi togarashi into the vinaigrette or over the plated tuna for a touch of heat.

Optional: Use Marinade

If you reserved the tuna marinade, bring it to a boil in a small saucepan for 1 minute to kill any surface bacteria, then cool and whisk into the vinaigrette up to 1 tbs for extra tuna flavor.

Sauté Shiitakes

Heat a medium skillet over medium-high heat. Add 1 tbs butter or neutral oil. When shimmering, add sliced shiitake mushrooms in a single layer. Let them brown without moving 2 minutes, then stir and continue to cook 2–3 minutes until golden and reduced. Season with 1 tsp low-sodium soy sauce, 1/4 tsp salt and 1/4 tsp black pepper. Remove to a plate.

Wilt Spinach

In the same skillet over medium heat add any remaining butter/oil if needed. Add baby spinach in batches and toss until just wilted, about 1–2 minutes. Season lightly with a pinch of salt and pepper. Remove and combine with the sautéed shiitakes or arrange beneath the sliced tuna on the plate.

Arrange a bed of wilted spinach and shiitake mushrooms on each serving plate (or family platter). Fan the sliced charred rare tuna over the vegetables. Spoon the Japanese vinaigrette lightly over the tuna and vegetables—use about 1–2 tbs per plate. Scatter reserved green onion rings and toasted sesame seeds over the top and finish with a light pinch of shichimi togarashi if desired.

Serve immediately while the tuna is still warm at the edges and rare in the center. Provide extra vinaigrette on the side.