Bigeye Tuna Recipe

Prep Tuna

Pat the bigeye tuna dry with paper towels. Season all sides lightly with the listed kosher salt and freshly ground black pepper.

Spread the toasted white and black sesame seeds together on a shallow plate. Press all exterior sides of the tuna firmly into the sesame seeds so the seeds form an even crust. Trim any loose seeds from the surface.

Heat a heavy skillet (cast iron or stainless steel) over high heat until very hot, about 2–3 minutes. Add the neutral oil and swirl to coat. When the oil is shimmering and just starting to smoke, carefully place the sesame-crusted tuna in the pan.

Sear the tuna 30–40 seconds per side for a rare center (about 1/2-inch crust thickness) — aim for a dark, caramelized sesame crust. For medium-rare sear 45–60 seconds per side. Use tongs to sear the edges for 10–15 seconds to set the crust. Remove from pan and transfer to a cutting board. Let rest 2 minutes before slicing.

Using a very sharp knife, slice the tuna crosswise into 1/4-inch thick slices. Keep arranged so slices remain warm but still rare inside.

Preheat oven to 400°F (205°C). Trim beet tops and roots, scrub clean. Wrap each beet individually in aluminum foil and drizzle a scant 1/2 teaspoon olive oil on each before sealing to help caramelize.

Place wrapped beets on a rimmed baking sheet and roast for 40–60 minutes, depending on size, until a paring knife slips in easily. Test at 40 minutes for medium-sized beets.

When tender, unwrap and allow to cool until manageable. Wearing gloves or using a paper towel, slip off skins (they should rub off easily).

Cut beets into 1/2-inch wedges or coins. In a bowl, toss warm beets with 1 tablespoon extra-virgin olive oil, 1 teaspoon sherry vinegar, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning. Keep warm or at room temperature for plating.

Place the cubed potatoes in a medium saucepan and cover with cold salted water (about 1 inch above potatoes). Add two of the garlic cloves whole to the pot. Bring to a boil, then reduce to a simmer and cook until potatoes are very tender, about 12–15 minutes. Drain well.

While potatoes are hot, transfer to a bowl or food mill. Mash or pass through a ricer to create a smooth base. Mince the remaining garlic cloves very fine (or crush) and stir into the hot mashed potatoes so garlic mellows slightly.

Slowly drizzle in the 1/4 cup extra-virgin olive oil while vigorously stirring or whisking to emulsify (alternatively use a handheld immersion blender on low). Add lemon juice and red wine vinegar, then season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. If the purée is too thick, add cold water 1 tablespoon at a time (up to 2 tablespoons) until you reach a creamy, slightly loose spreadable texture typical of skordalia.

Taste and adjust acidity, salt or garlic as preferred. Keep warm or at room temperature until plating.

Spoon a generous bed of skordalia onto each plate (about 2–3 tablespoons per serving) and spread into an attractive smear using the back of a spoon.

Arrange a small cluster of the warm, dressed beet wedges beside the skordalia.

Fan 6–8 slices of sesame-crusted bigeye tuna over or adjacent to the skordalia and beets. Sprinkle a pinch of fine sea salt over the tuna slices and a few microgreens around the plate for freshness.

Serve immediately with lemon wedges on the side so diners may squeeze bright citrus over the tuna if desired.