Coconut Togarashi Tuna Recipe

Prep tuna

Pat the ahi tuna steaks dry with paper towel. Season both sides lightly with 1 tsp kosher salt and 1 tsp black pepper. Place shredded coconut in a shallow dish and mix the 2 tsp togarashi into the coconut.

Crust and sear

Press each seasoned tuna steak into the coconut-togarashi mixture to coat the top and sides (you want a thin crust). Heat 2 tbs neutral oil in a heavy skillet over medium-high heat until shimmering. Sear crusted side down for 1 to 1 1/2 minutes until coconut is golden (watch carefully). Flip and sear the other side 30–45 seconds for rare (adjust to preferred doneness). Remove to a cutting board, let rest 2 minutes, then slice thinly crosswise into medallions.

Toast cashews (optional)

If using raw cashews, heat 1 tbs vegetable oil in a small saucepan over medium heat. Add the cashews and toast, stirring, 2–3 minutes until fragrant. Remove half of the cashews for garnish, roughly chop and set aside. Leave the rest in the pan for stew base.

Build sauce

To the saucepan with the remaining cashews, add 2 tsp minced garlic and 1 tsp grated ginger. Sauté 30 seconds until aromatic. Stir in 4 tbs hoisin, 2 tbs soy sauce, 1 tbs rice vinegar and 1 tsp sesame oil. Pour in 3 cups chicken or vegetable stock and bring to a gentle simmer.

Simmer and blend

Simmer the sauce 8–10 minutes so the flavors meld and cashews soften. Remove from heat and transfer sauce and cashews to a blender or use an immersion blender; blend until mostly smooth but leaving some texture (30–60 seconds). Return to saucepan, keep warm over low heat.

Thicken

Mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Bring sauce to a gentle simmer and whisk in the slurry. Cook 1–2 minutes until slightly thickened. Taste and adjust seasoning with a pinch of salt or extra soy/hoisin if desired. Fold in the reserved chopped cashews for crunch.

Cook potatoes

Preheat oven to 425°F (220°C). Toss 1 lb halved baby potatoes with 1 tbs olive oil, 1/2 tsp salt and 1/2 tsp black pepper on a rimmed baking sheet. Roast 20–25 minutes until tender and golden, turning once halfway through.

Steam or blanch veggies

While potatoes roast, steam or blanch 2 cups broccoli florets and 1 cup sliced carrots in boiling water 2–3 minutes until bright and just tender. Drain and toss with a drizzle of olive oil and a pinch of salt. Keep warm.

Assemble mango cabbage slaw

In a bowl combine 2 cups shredded green cabbage and 1 cup julienned ripe mango. Add 1 tsp rice vinegar, 1 tsp lime juice and 1/4 tsp salt. Toss to combine and let sit 5 minutes to soften slightly.

Prepare seaweed

Drain 2 cups prepared seaweed salad well. If it is very saucy, squeeze out excess liquid. Toss seaweed with a small drizzle (1 tsp) of sesame oil and 1 tsp sesame seeds if using.

Warm the hoisin-cashew stew sauce and roasted potatoes if needed. Arrange a serving plate with a bed of roasted potatoes and steamed vegetables. Place a generous spoonful of the hoisin-cashew stew sauce beside the potatoes (or lightly ladle over them).

Fan sliced coconut-togarashi tuna medallions over or next to the potatoes and veggies. Add a portion of seaweed salad and a mound of mango-cabbage slaw to the plate.

Drizzle a small amount of toasted sesame oil over the tuna and vegetables, sprinkle reserved chopped cashews and sliced scallions over the dish, and finish with furikake or toasted sesame seeds if desired. Serve with lime wedges on the side to squeeze over the tuna.