Tonno (2pz/pcs) Recipe

Prepare tuna

Pat the tuna loin dry with paper towels. Trim into two even portions (about 100 g each) and lightly score the surface on one side with shallow diagonal cuts to help absorb the marinade and hold sesame.

Make maguro sauce / marinade

In a small bowl combine 2 tbs soy sauce, 1 tbs mirin, 1 tsp sake (optional), 0.5 tsp sugar, 0.5 tsp grated ginger and 0.25 tsp minced garlic. Whisk until sugar dissolves. Taste and adjust balance: it should be savory with a hint of sweetness and ginger brightness.

Marinate briefly

Place the tuna pieces in a shallow dish, brush or spoon the maguro marinade over them to coat all surfaces. Marinate at room temperature for 5–10 minutes — just long enough to impart flavor without 'cooking' the exterior.

Sear (optional) to finish edges

Heat 1 tsp neutral oil in a small skillet over high heat until shimmering. Remove excess marinade from tuna with a paper towel, leaving a thin glaze. Sear each piece for 6–12 seconds per side (including edges) to create a thin cooked exterior while keeping the interior raw—this preserves a sashimi-like texture. Alternatively, skip searing for fully raw presentation.

Toast sesame seeds

If seeds aren't pre-toasted, warm a small dry skillet over medium heat and toast 1 tsp white sesame and 0.5 tsp black sesame, shaking the pan, until fragrant and lightly golden (about 1–2 minutes). Let cool.

Finish maguro sauce

Reserve about 1 tsp of the prepared marinade and gently whisk in 0.5 tsp sesame oil and 0.5 tsp lemon juice or yuzu if using. This creates a glossy finishing sauce. Adjust salt with a small pinch of flaky salt if needed.

Season tuna and apply sesame

Lightly season the tuna pieces with a small pinch of flaky salt and a touch of freshly ground pepper if desired. Brush or spoon the finishing sauce over the tops. Press the scored side of each tuna piece into the toasted sesame seeds so seeds adhere — use more white or black seeds as preferred for contrast.

Garnish

Top each tuna piece with a sprinkle of finely sliced spring onion, a few microgreens or shiso, and a tiny pinch more toasted sesame if desired. Add the optional crispy element or dressed greens on the plate as a base.

Arrange the two tuna pieces (TONNO 2pz/pcs) on a small plate or sharing board. Place a small bed of dressed baby greens or pickled daikon under or beside them. Drizzle any remaining finishing sauce sparingly around the plate. Finish with a final light sprinkle of flaky salt and a single drop of sesame oil on each piece for aroma.

Serve immediately so the tuna is fresh and sesame stays crisp. Yields 2 pieces (serving for 1–2 people as an appetizer).