Seared Tuna Recipe

Prepare daikon

Peel the daikon and cut into 5–6 cm lengths. Stack pieces and julienne into thin matchsticks (about 2–3 mm). Place the julienned daikon in a medium mixing bowl.

In a small bowl, whisk together rice vinegar, water, sugar, and 1 tsp kosher salt until sugar dissolves.

Stir red chili flakes and toasted sesame oil into the pickling liquid. Pour the mixture over the julienned daikon, toss to coat, then let sit at room temperature for at least 15 minutes (or refrigerate for up to 2 hours for more pronounced pickling). Before serving, drain excess liquid and fold in thinly sliced scallion.

In a small bowl, combine lemon juice, lime juice, soy sauce, mirin, dashi stock and sugar. Whisk until sugar dissolves.

If using bonito flakes, combine the mixture in a small saucepan with the bonito, bring just to a simmer, then remove from heat and let steep 5 minutes. Strain through a fine-mesh sieve into a clean bowl. Taste and adjust: add up to 1 tsp sugar or a splash more citrus if too salty or flat. Chill until ready to serve.

Pat the tuna loin dry with paper towels. Trim any sinew. Lightly season all sides with kosher salt and freshly ground black pepper.

Heat a heavy skillet or cast-iron pan over high heat until very hot (2–3 minutes). Add 2 tbs neutral oil and swirl to coat; the oil should shimmer but not smoke heavily.

Place the tuna in the pan and sear without moving: 30–40 seconds per side for a very rare center (adjust 45–60 seconds per side for medium-rare depending on loin thickness). For evenly seared edges, sear each of the four long sides briefly (about 20–30 seconds) after the main two sides if the piece is rectangular.

Remove tuna to a cutting board and let rest 2 minutes. Slice crosswise into 6–8 even slices (about 1–1.5 cm thick) with a very sharp knife, wiping the blade between strokes for clean cuts.

Arrange a bed of microgreens or mizuna and a few slices of cucumber on each plate (or a shared platter). Fan the sliced seared tuna over the greens.

Top each portion with a small mound (about 2 tbs) of the chili daikon. Sprinkle toasted sesame seeds over the tuna and garnish with additional scallion if desired.

Drizzle 1–2 tbs ponzu over each plate and serve extra ponzu on the side for dipping. Serve immediately so the tuna remains rare and the pickled daikon is crisp.