Curry Leaf-crusted Tuna Recipe

Prepare curry leaf crust

Briefly dry-toast curry leaves in a warm skillet over medium heat, 1–2 minutes, until fragrant and crisp. Transfer to a paper towel to cool. Once cool, pulse the curry leaves in a food processor until finely chopped. Combine chopped curry leaves with panko, toasted sesame seeds, kosher salt, and black pepper in a shallow dish. Mix thoroughly.

Prep tuna

Pat the tuna loin dry with paper towels. Cut into four even steaks (about 4 oz / 115 g each) or slice crosswise if preferred for plating. Lightly brush each tuna piece with a thin film of oil (or water) to help the crust adhere.

Crust tuna

Press each tuna steak into the curry leaf-panko mixture, coating one side firmly and compacting the crumbs so they adhere. Shake off any loose crumbs.

Sear tuna

Heat a heavy skillet (cast iron recommended) over medium-high heat and add 1–2 tablespoons neutral oil. When oil is shimmering, place the crusted side of each tuna steak down and sear for 30–45 seconds until the crust is golden and fragrant. Flip and sear the other side for 20–30 seconds for rare center (adjust time for desired doneness). Remove and let rest 2 minutes, then slice each steak thinly against the grain into 1/4-inch slices.

Prepare cucumber: thinly slice the English cucumber (use a mandoline or sharp knife) into rounds or half-moons if cucumber is large. Lightly salt the cucumber slices and let sit in a colander for 5 minutes to remove excess water, then gently pat dry.

Rehydrate wakame: place dried wakame in a small bowl of cold water for 5–7 minutes until softened, drain well, squeeze out excess water, and roughly chop. Measure 1/4 cup chopped wakame after rehydration.

Make salad dressing and toss: whisk together rice vinegar, soy sauce, sesame oil, and sugar until sugar dissolves. Combine cucumber and wakame in a bowl, toss with dressing. Adjust seasoning with 1/4 teaspoon salt if needed. Finish with 1 teaspoon toasted sesame seeds and set aside chilled or at room temperature.

Mix ponzu sauce, fresh lemon juice, and mirin in a small bowl. Taste and adjust balance (more lemon for brightness, more ponzu for umami). Keep refrigerated until assembly.

Plate the salad: on each plate, place a small mound of cucumber and seaweed salad slightly off-center.

Arrange tuna: fan 3–4 slices of the curry leaf-crusted tuna over or beside the salad.

Finish with sauces and condiments: drizzle 1–2 teaspoons of the ponzu dressing over the tuna and salad. Spoon 1/2 tablespoon of chili garlic crunch beside or atop the tuna (more to taste). Sprinkle a light pinch (about 1/4 teaspoon) of Korean chili flakes (gochugaru) over the dish for color and smoky heat.

Garnish and serve: scatter microgreens or sliced scallions over the plate, add a lemon wedge, and serve immediately while tuna is warm and crust crisp.