Tuna Recipe

Inspect and chill

Keep the sashimi-grade tuna refrigerated until just before slicing. Pat the loin dry with paper towels to remove surface moisture — this helps a clean cut and prevents slipping.

Trim

Using a very sharp, long-bladed knife, trim away any connective tissue or discolored edges from the tuna loin. Leave clean, evenly colored flesh for slicing.

Season lightly: evenly rub 1 tsp kosher salt and 1/2 tsp freshly ground black pepper over the tuna. Drizzle 1 tablespoon extra-virgin olive oil over the surface and rub gently to coat.

Slice

With the knife held at a slight angle, slice the tuna into 1/4-inch (about 0.6 cm) thick sashimi slices. Make single long strokes rather than a sawing motion to produce smooth edges. Aim for 10–12 slices from a 12 oz loin.

Prepare garnishes: arrange 1 cup microgreens, 1/2 cup thinly sliced cucumber, and 1/4 cup thinly sliced radish on serving plates. Add lime wedges to the side.

Sprinkle 1 tablespoon toasted sesame seeds over the sliced tuna or the plate as desired.

Combine 3 tbsp ponzu sauce, 1 tsp low-sodium soy sauce, 1 tsp mirin, 1 tbsp fresh lime juice, 1/2 tsp toasted sesame oil, 1/2 tsp grated fresh ginger, and 1 tbsp thinly sliced scallion in a small bowl. If you prefer a slightly sweeter dressing, add 1/2 tsp sugar or honey and whisk until dissolved.

Taste and adjust: if it’s too salty, add a few more drops of lime juice; if too tart, add a tiny pinch more sweetener. Chill briefly if time allows (5–10 minutes) so flavors meld.

Arrange sliced tuna over the prepared greens and vegetables or fan slices in a single layer on chilled plates.

Drizzle 1–2 teaspoons of the ponzu-soy dressing across each portion of tuna, or serve dressing on the side for dipping. Optionally add a small smear of 1/2 tsp wasabi on the plate for those who want heat, and serve pickled ginger alongside.

Garnish with extra scallion slices or microgreens, squeeze a lime wedge over the fish just before eating, and serve immediately.