Tonno (4pz/pcs) Recipe

Cook rice

Rinse the short-grain rice under cold water until the rinse runs clear. Drain. Combine rice and 200 ml water in a small saucepan, bring to a simmer, then cover and cook on low for 12–15 minutes until tender. Let rest covered for 10 minutes, then fluff and cool completely (spread on a tray to speed cooling).

Form thin rice discs

Once rice is cooled to room temperature, season with 1/2 tsp salt and 1/2 tsp toasted sesame oil if using. Place about 40–50 g of rice per cialda onto a sheet of parchment and flatten into a very thin round (about 8–9 cm diameter and as thin as you can) using the back of a spoon or another sheet of parchment. Make 4 discs for 4 portions. Chill in the refrigerator for 10–15 minutes so they hold shape when frying.

Fry cialde

Heat neutral oil in a deep skillet or a heavy pot to 180°C (350°F). Carefully slide one chilled rice disc into the oil. It will sizzle and puff slightly. Fry until edges are light golden and crisp, about 1–2 minutes per side; use a slotted spoon or spider to flip gently. Remove to a paper-towel-lined rack and drain. Repeat with remaining discs. Keep warm in a low oven (90–100°C) if needed.

Finish cialde

While still warm, you can press gently to flatten if they puffed too much. Taste and sprinkle a little extra salt if needed. Set aside until plating.

In a small bowl combine 60 ml soy sauce, 30 ml lemon juice, 15 ml lime juice, 10 ml rice vinegar, 15 ml mirin, 30 ml dashi (or water), 1 tsp sugar and 1 tsp grated ginger. Whisk until sugar dissolves. Taste and adjust acidity or salt: add a little more soy for saltiness or more lemon for brightness. Stir in finely sliced scallions. Chill or keep at room temperature until plating.

Season tuna

Pat the tuna loin dry with paper towels. Lightly season all sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Brush the surface lightly with 1 tbs sesame oil, then press the top and sides into the toasted white and black sesame seeds to coat evenly.

Sear tuna

Heat a heavy skillet (cast iron preferred) over high heat until smoking. Add 2 tbs neutral oil and swirl to coat. Place the tuna and sear 20–30 seconds per side, turning to get all faces seared but keeping the center rare (aim for a deep brown crust and raw interior). Remove to a cutting board and rest 2–3 minutes.

Slice

Using a very sharp knife, slice the tuna across the grain into 1 cm thick slices. For 450 g tuna, aim for 12–16 slices (3–4 slices per portion).

Arrange one fried rice cialda on each plate. Fan 3–4 slices of tuna over or beside the cialda, leaving space to spoon ponzu. Spoon 1–2 tbs of ponzu sauce over the tuna slices and a little around the plate. Scatter finely sliced red onion/shallot and microgreens on top and around the tuna. Add a few dots of extra ponzu or a light drizzle of sesame oil if desired. Garnish with crispy garlic chips and a lemon wedge on the side.

Serve immediately so the rice cialda remains crisp and the tuna is fresh. Each portion serves 1; recipe yields 4 portions.