Everything-crusted Tuna Recipe

Prep tuna

Pat the sushi-grade tuna dry with paper towels. Trim into 4 equal portions (about 4 oz each) if not already portioned. Season both sides lightly with kosher salt and black pepper.

Crust the tuna

Spread the everything bagel seasoning on a large plate. Press each tuna portion into the seasoning so both top and sides are evenly coated (reserve a tablespoon of seasoning for later if desired).

Sear tuna

Heat a large heavy skillet or cast-iron pan over high heat until very hot. Add neutral oil and swirl to coat. Sear tuna 30–45 seconds per side for rare (adjust 60–75 seconds per side for medium-rare), turning gently to avoid dislodging the crust. Remove and rest 2 minutes before slicing. While resting, brush the tops lightly with 1/2–1 tablespoon of the chipotle glaze for shine and flavor.

Whisk together minced chipotle in adobo, honey, soy sauce, lime juice, minced garlic, and water in a small saucepan. Bring to a gentle simmer over medium heat and cook 2–3 minutes until slightly thickened and glossy. Taste and adjust: add another 1/2 teaspoon honey for sweetness or a pinch of salt if needed. Remove from heat and keep warm. Reserve about 1 tablespoon to brush on seared tuna.

Boil stock

In a medium saucepan, bring the chicken or vegetable stock and 1 teaspoon salt to a rolling simmer.

Cook grits

Slowly whisk in the grits to the simmering stock, reduce heat to low, and stir frequently to prevent lumps. Cook uncovered, stirring occasionally, for 18–25 minutes until the grits thicken and the grains are tender (timing depends on grind).

Finish grits

Remove from heat and stir in butter, cream cheese, and shredded cheddar until fully melted and smooth. Stir in smoked paprika, cayenne, and black pepper. Taste and adjust salt or spice as needed. Keep warm until plating; if they thicken too much, loosen with 1–2 tablespoons of hot stock or water.

Combine diced tomatoes, diced red onion, chopped cilantro, minced jalapeño, lime juice, and 1/2 teaspoon salt in a bowl. Stir and let sit 10–15 minutes at room temperature for flavors to marry. Taste and adjust lime or salt.

Spoon a generous bed of spicy cheese grits in the center of each plate. Place an everything-crusted tuna portion on top or beside the grits. Spoon a tablespoon of pico de gallo over or beside the tuna. Drizzle additional chipotle glaze around the plate or over the tuna if desired. Garnish with microgreens or chopped cilantro and serve with lime wedges.

Serve immediately so the tuna remains rare/medium-rare and the grits stay creamy.