Torched Fatty Tuna Recipe

Prepare tuna

Pat the toro pieces dry with paper towel. Lightly sprinkle both sides with kosher salt (use roughly 1/12 of the tsp per piece) and let rest at room temperature for 5 minutes to absorb seasoning.

Torching

Brush a thin film of neutral oil on the top of each tuna piece. Using a culinary blowtorch, move the flame steadily across the surface of each piece until the exterior just begins to brown and develop slight char marks (about 10–20 seconds per side depending on flame). Do not overcook — the goal is a caramelized surface with raw center. Set aside on a tray.

Prepare rice base (if using rice)

If using sushi rice, warm the cooked short-grain rice, stir in rice vinegar and sugar until combined, then cool slightly. Form 12 small oblong bases (about 1 tbsp each) and press lightly to hold shape. Alternatively, use thin cucumber rounds or pre-cut nori rectangles as the base.

Assemble base with nori

Place a nori rectangle on your work surface, top with a small rice mound or cucumber round. The nori will add crisp umami under the tuna and help hold the piece.

Make agar ponzu gel

In a small saucepan combine 1 cup water and 1 tsp agar agar powder. Bring to a simmer, whisking until agar dissolves completely (about 2–3 minutes). Remove from heat and whisk in 3 tbs ponzu sauce until homogeneous.

Create caviar beads

Cool the ponzu-agar mixture slightly (to about 60–70°C). Pour chilled neutral oil into a tall narrow container and keep refrigerated or on ice so the oil is cold. Using a syringe or small teaspoon, drip small droplets of the warm ponzu-agar into the cold oil — the droplets will set into small spheres. Collect the spheres with a slotted spoon, rinse gently with cold water to remove oil, and drain on paper towel. Keep chilled until assembly.

Make wasabi mayo

In a small bowl, combine 1 tablespoon Japanese mayonnaise, 1 teaspoon wasabi paste, 1 teaspoon lemon juice and 1/4 tsp salt. Whisk until smooth and taste; adjust wasabi for desired heat. Transfer to a squeeze bottle or small piping bag for precise dotting.

Assemble pieces

Place each prepared nori+rice base on a serving plate. Lay one torched tuna piece across each base. Pipe a small dot of wasabi mayo on top (or to the side) of each tuna piece.

Finish with ponzu caviar and garnish

Using tweezers or a small spoon, place 3–6 ponzu caviar beads on top of each tuna piece. Sprinkle a pinch of toasted sesame seeds and a few microgreens or sliced scallion. Add an optional tiny smear of fresh grated wasabi for more heat. If desired, finish with a single drop of extra ponzu around the plate.

Serve

Serve immediately so the torched exterior is warm and the caviar is chilled. Each piece is best eaten in one bite.