Red Tuna Maguro Recipe

Prepare tuna

Pat the sushi-grade ahi loin dry with paper towels. Trim any sinew and cut into a single 1-inch-thick rectangular block if necessary for even searing. Reserve in the refrigerator while you make the marinade.

Make marinade

In a shallow bowl combine 3 tbs soy sauce, 1 tbs mirin, 1 tsp sesame oil, 1 tbs fresh lime juice, 1 tsp grated ginger, 1/2 tsp minced garlic, 1/4 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Stir to blend.

Marinate tuna

Place the tuna block in the shallow bowl and spoon the marinade over all sides so the surface is lightly coated. Let sit at cool room temperature for 5 minutes, or refrigerate for up to 20 minutes if you prefer a colder center. Do not marinate for much longer than 20 minutes to avoid changing the tuna's texture.

Coat with sesame seeds

Pour the toasted sesame seeds onto a plate. Remove the tuna from the marinade and let excess drip off for 30 seconds. Press all sides of the tuna gently into the sesame seeds so they adhere, creating an even crust on the exterior. Reserve leftover marinade for serving if desired.

Sear tuna

Heat a heavy skillet or cast-iron pan over high heat until smoking hot (about 2–3 minutes). Add 2 tsp neutral oil and swirl to coat. Carefully place the sesame-crusted tuna into the pan. Sear 30–40 seconds per side, turning with tongs to get all edges, aiming for a dark crust while keeping the center rare to medium-rare (internal temp ~115–120°F/46–49°C). If you prefer barely seared, reduce to 20–25 seconds per side. Remove from pan and let rest 1–2 minutes.

Slice tuna

Using a very sharp knife, slice the tuna across the grain into 1/4-inch to 1/2-inch slices. Wipe the knife between cuts for clean slices. Fan the slices on a serving plate.

Arrange and garnish

Drizzle any reserved marinade lightly over the sliced tuna (optional). Sprinkle the sliced scallions and additional toasted sesame seeds over the tuna. Add microgreens or baby shiso and place pickled ginger and a small dollop of wasabi on the plate if using.

Optional serving suggestions

Serve the Red Tuna Maguro with steamed sushi rice or as part of a sashimi course. For a composed bowl, arrange 1–1.5 cups cooked rice per serving, top with sliced tuna, cucumber, and avocado. Serve immediately so the crust stays crisp and tuna remains tender.