Tuna Sashimi Recipe

Prepare tuna

Pat the ahi tuna loin thoroughly dry with paper towels. Trim any sinew. Season all sides lightly and evenly with kosher salt and freshly ground black pepper.

Heat pan

Place a heavy skillet or cast-iron pan over high heat until very hot (about 2–3 minutes). Add neutral oil and swirl to coat. The oil should shimmer but not smoke excessively.

Sear tuna

Add the tuna to the hot pan and sear for 20–30 seconds per side for a rare center (adjust 45–60 seconds per side for medium-rare). Use tongs to rotate and sear the edges briefly so all sides have a light crust. Remove from pan and let rest on a cutting board for 2 minutes. Brush or drizzle sesame oil over the tuna while resting.

Slice

Using a very sharp knife, slice the tuna against the grain into 1/4-inch (about 6 mm) slices for sashimi-style presentation. Arrange slices neatly on a chilled plate or platter.

Rehydrate wakame

Place dried wakame in a bowl and cover with cold water. Let soak 5–10 minutes until fully rehydrated and expanded. Drain and squeeze gently to remove excess water. Chop into bite-size pieces if pieces are large.

Make dressing

In a small bowl, whisk together rice vinegar, soy sauce, mirin, sugar, sesame oil, and rice wine vinegar (if using) until sugar dissolves. Taste and adjust acidity or saltiness as needed.

Combine salad

Toss the rehydrated wakame with the dressing, thinly sliced scallion, toasted sesame seeds, and red pepper flakes (if using). Let sit 5 minutes to allow flavors to meld.

Plate

Place a mound of wakame seaweed salad on the plate beside the arranged tuna slices. Garnish with microgreens or herbs and a small smear or dab of wasabi to the side. Add pickled ginger if desired.

Finish

Serve immediately with ponzu or a squeeze of fresh lemon on the tuna slices. Provide soy sauce or extra ponzu at the table. Consume fresh.