Tuna Sashimi * Recipe

Prepare tuna

Pat the ahi tuna steak very dry with paper towels. Season all sides evenly with kosher salt and freshly ground black pepper.

Coat with sesame seeds

Lightly brush the tuna with the sesame oil. Press the top and sides into the toasted white (and black, if using) sesame seeds to coat the exterior in a thin even layer.

Sear tuna

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add the neutral oil and swirl to coat. When the oil is shimmering and just starting to smoke, add the tuna. Sear 20–30 seconds per side for a rare center (adjust 40–60 seconds per side for medium-rare), rotating to get all faces seared so the sesame seeds are toasted but the interior remains raw. Use tongs to hold and quickly sear the edges for 5–10 seconds if desired.

Rest and slice

Transfer the seared tuna to a cutting board and let rest 2 minutes. Using a very sharp knife, slice across the grain into 1/4-inch (6 mm) slices for sashimi-style presentation. Keep slices chilled if not serving immediately.

Rehydrate wakame

Place the dried wakame in a bowl and cover with cold water. Let soak 8–10 minutes until softened and expanded. Drain and squeeze gently to remove excess water, then chop into bite-sized pieces if large.

Prepare vegetables

Thinly slice the cucumber and julienned carrot if using. Combine the wakame, cucumber, carrots, and sliced scallions in a mixing bowl.

Make dressing

In a small bowl whisk together rice vinegar, mirin, soy sauce, sesame oil, and sugar (or honey) until sugar dissolves. Taste and adjust acidity or saltiness as desired. Stir in toasted sesame seeds and red pepper flakes if using.

Dress salad

Pour the dressing over the wakame mixture and toss gently to combine. Let sit at room temperature 5–10 minutes to allow flavors to marry. Drain any excess liquid before plating so salad isn't soggy.

Plate components

Arrange a mound of wakame seaweed salad on each plate. Fan slices of seared ahi alongside or partially atop the salad. Brush a little ponzu or soy sauce lightly over the tuna slices if desired.

Garnish and serve

Add microgreens or thinly sliced radish on top for color, place a lemon wedge on the side, and serve with a small dollop of wasabi and extra soy/ponzu for dipping. Serve immediately so tuna remains slightly rare in center.