Seared Big Eye Tuna* Recipe

Prepare and sear tuna

Pat the tuna loin dry with paper towels. Season all sides lightly with kosher salt and black pepper. Heat a heavy skillet (preferably cast-iron) over high heat until very hot. Add 2 tablespoons neutral oil and swirl to coat. When oil is shimmering and just beginning to smoke, place the tuna in the pan and sear for 20–30 seconds per side to develop a dark crust while keeping the center rare; sear the edges as well so all sides have color. Remove from pan and rest on a cutting board for 2–3 minutes before slicing thinly against the grain into 1/4" slices.

Whisk the white miso, soy sauce, mirin, rice vinegar, grated ginger, minced garlic and warm water in a small bowl until smooth and slightly loose. Taste and adjust balance: add more mirin for sweetness, vinegar for brightness or water to thin. Finish by whisking in sesame oil. Keep at room temperature until plating; sauce can be made up to 6 hours ahead and refrigerated (bring back to room temperature before serving).

Place wasabi powder in a small bowl and whisk in 1 tablespoon of the warm neutral oil to make a smooth paste (this helps hydrate the wasabi). Slowly whisk in the remaining oil in a thin stream until emulsified. Season with a pinch of salt. Taste and add more wasabi powder if you want stronger heat. Transfer to a squeeze bottle or small jug for plating.

Toss the julienned jicama, cucumber, carrot, scallions and cilantro in a bowl. Add lime juice, rice vinegar and sea salt; toss to combine. Let sit 5–10 minutes to marry flavors, then taste and adjust seasoning. Sprinkle black sesame seeds if using. Keep chilled until plating.

Break up chilled cooked sushi rice with a fork or hands to remove large clumps. Stir in 1 teaspoon rice vinegar and 1/4 teaspoon salt. Heat 2 tablespoons neutral oil in a nonstick skillet over medium-high heat. Add rice in an even layer and press lightly with a spatula. Let it cook undisturbed for 3–5 minutes until the bottom is golden and crisp. Flip sections (or invert onto a plate and crisp the other side) and cook another 2–3 minutes until both sides have a golden crust. Remove and cut or break into small shards or rectangles for plating. Keep warm or at room temperature.

Arrange a small mound of jicama salad on each plate. Fan 5–6 slices of seared tuna beside the salad. Place a couple pieces of crispy sushi rice next to the tuna. Spoon or dot the ginger-miso sauce around the tuna (or lightly brush on the top). Drizzle a few drops or a fine line of wasabi oil across the tuna for color and heat. Add microgreens or mizuna and a small amount of pickled ginger. Serve immediately with extra soy sauce or ponzu on the side.