Seared Tuna Recipe

Prepare shallots: peel and slice shallots very thinly (use a mandoline if available) and separate the rings so they fry evenly.

Heat oil: in a small heavy-bottomed saucepan or skillet, pour 1 cup neutral oil and heat to 325°F (160°C). If you don't have a thermometer, heat until a small piece of shallot sizzles gently and the oil is hot but not smoking.

Fry shallots: working in batches, add a single layer of sliced shallots and fry, stirring occasionally, until they turn golden brown and crisp, about 2–4 minutes per batch. Lower heat if they brown too quickly to avoid burning.

Drain and season: transfer fried shallots with a slotted spoon to a paper towel–lined tray, immediately sprinkle a pinch of salt, and let cool. They will crisp further as they cool. Reserve.

Combine ingredients: in a bowl, whisk together 1 cup mayonnaise, 2 tbsp yuzu juice, 1 tsp rice vinegar, 1 tsp soy sauce, 1 tsp mirin, 1 tsp toasted sesame oil and 1 tsp sugar until smooth and emulsified.

Adjust seasoning: taste and add a pinch of salt or another 1/2 tsp yuzu or lime if you prefer brighter acidity. Chill at least 15 minutes to let flavors meld while preparing other components.

Prepare chilies: remove stems from chilies. For milder relish, remove seeds; for maximum heat, leave some seeds. Finely dice chilies.

Mix relish: in a small bowl combine diced chilies, 3 scallions (green parts) thinly sliced, 2 tbsp chopped cilantro, 1 tbsp lime juice, 1 tsp fish sauce, 1 tsp light soy sauce, 1 tsp sesame oil, 1 tsp sugar and a pinch of salt. Stir to combine.

Rest: let the relish sit 5–10 minutes to marry flavors. Taste and adjust acidity or salt as needed.

Prepare tuna: pat the 1 lb tuna loin dry with paper towels. Trim any blemishes and shape into a neat rectangular block for even searing. Rub the surface with 1 tsp kosher salt and 1 tsp freshly ground black pepper, then brush lightly with 1 tbsp sesame oil.

Heat pan: place a heavy skillet (cast-iron preferred) over high heat until smoking hot. Add 2 tbsp neutral oil and swirl to coat.

Sear: place the tuna in the pan and press gently for even contact. Sear for about 30–45 seconds on each of the four long faces (or 1–1.5 minutes per side if the loin is thick) until a thin browned crust forms but the center remains rare. Do not move the tuna while searing to get a good crust.

Rest and slice: transfer tuna to a cutting board and let rest 1–2 minutes. Using a very sharp knife, slice across the grain into 1/4–1/2-inch thick slices.

Plate base: spread a thin sweep of yuzu mayonnaise on each plate or serve as a dollop beside the tuna slices.

Arrange tuna: fan 6–8 slices of seared tuna over the mayo or alongside on each plate.

Top: spoon small amounts of the green chili relish over the tuna slices (or serve on the side for guests).

Garnish: sprinkle toasted sesame seeds, scatter a few crispy shallots over the tuna for crunch, and add microgreens or baby cilantro. Serve with lemon or lime wedges on the side.

Serve immediately: dish is best served right away while tuna is warm at the edges and still rare inside, and crispy shallots are crunchy.