Tuna Shichimi Togarashi Recipe

Prep Tuna

Pat the tuna dry with paper towels. Season all sides lightly with kosher salt and black pepper.

Brush with Shichimi

Brush 1 tbs neutral oil over the two large faces of the tuna. Evenly rub 1 tbs shichimi togarashi over the oiled surfaces so spice adheres; press gently so it forms a thin crust.

Sear

Heat a heavy skillet or cast-iron pan over high heat until smoking. Add remaining 1 tbs oil and swirl. Place tuna in the pan and sear 30–45 seconds per side for rare (adjust 60–75 seconds per side for medium-rare), tilting to sear sides briefly. Do not overcook center.

Rest & Slice

Transfer tuna to a cutting board and let rest 2 minutes. Slice across the grain into 1/4-inch slices. Sprinkle toasted sesame seeds over the cut side if desired.

Blend

Combine peeled, seeded cucumber (1 cup) with 1 cup sake, 1 tbs chilled simple syrup, 1 tsp fresh lime juice and a pinch of salt in a blender. Purée until completely smooth.

Chill & Strain

Taste and adjust sweetness or acidity (add up to 1 tbs more simple syrup or a few drops of lime). Strain the purée through a fine-mesh sieve into a bowl to remove any fiber. Chill mixture in the refrigerator for 30 minutes until cold.

Freeze

If you have an ice cream maker: freeze according to manufacturer directions until a soft sorbet consistency is reached (about 20–30 minutes). If no ice cream maker: pour into a shallow metal pan, freeze 30 minutes, then scrape with a fork to break crystals; repeat scraping every 30 minutes until smooth (2–3 cycles). Store in freezer until serving; let soften 5 minutes before plating.

Dress

In a bowl, whisk 1 tbs rice vinegar, 1 tsp soy sauce, 1 tsp sesame oil, 1 tsp light brown sugar and a pinch of red pepper flakes until sugar dissolves.

Toss

Add 1 cup rehydrated, drained wakame to the dressing and toss to coat. Sprinkle 1 tsp toasted sesame seeds and adjust seasoning with a little extra soy or vinegar to taste. Refrigerate until ready to plate.

Reduce

Combine 1 cup ponzu sauce and 2 tbs granulated sugar in a small saucepan over medium-high heat. Stir until sugar dissolves and bring to a gentle boil, then reduce heat to medium-low and simmer until the mixture reduces by about one-third and thickens slightly (about 8–10 minutes).

Finish

Remove from heat and stir in 1 tbs rice vinegar and 1 tsp mirin. Taste — it should be bright, tart-salty and slightly syrupy. Cool to warm temperature; it will thicken further as it cools.

On chilled plates, place a small quenelle or scoop (about 2 tbs) of cucumber sake sorbet where it will touch the tuna slices.

Fan 6–8 slices of the seared shichimi-crusted tuna overlapping them beside the sorbet.

Spoon 2–3 tbs seaweed salad next to the tuna. Drizzle 1–2 tbs ponzu gastrique in a swoosh on the plate and a few drops over the tuna slices.

Garnish with 1–2 tbs microgreens or a few shiso leaves, scatter remaining toasted sesame seeds, and add pickled ginger and a citrus wedge on the side.

Serve immediately so tuna remains rare and sorbet slightly firm. Recommend one small plate per person as appetizer.