Madras Tuna Sashimi Recipe

Peel and julienne the green apple into matchstick-size strips. Place in a small heatproof bowl.

In a small saucepan, combine rice vinegar, water, sugar, and 1/4 tsp salt. Bring just to a simmer to dissolve the sugar and salt, then remove from heat and let cool 1–2 minutes.

Pour the warm pickling liquid over the apple strips. Let sit at least 10 minutes (can be made up to 2 hours ahead and chilled). Drain before plating, reserving a little liquid to moisten if needed.

Heat 2 tbs neutral oil in a small skillet over medium heat. Add the finely chopped onion and cook, stirring, until translucent, about 3–4 minutes.

Add the minced garlic and ginger and cook 30–45 seconds until fragrant, taking care not to brown.

Stir in the madras curry powder, ground coriander, and turmeric. Toast the spices with the aromatics for 30–45 seconds to bloom the flavors.

Add the tomato paste and 2 tbs water, stir to combine and loosen the paste. Simmer gently 1–2 minutes until glossy. Season with 1/2 tsp salt. Remove from heat and let cool slightly.

Transfer the mixture to a small bowl or mini-food processor and pulse briefly to a smooth, spreadable paste. Adjust seasoning if needed.

In a small bowl or jar, whisk together the Kashmiri chili powder, rice vinegar, honey, 1 tbsp water, and 1/4 tsp salt until the chili forms a smooth slurry.

Slowly drizzle in the 4 tbs neutral oil while whisking continuously to emulsify into a bright red sauce. If it becomes too thick, whisk in up to 1 tsp additional water to reach a pourable consistency. Taste and adjust salt or honey.

In a small bowl, combine mayonnaise, Greek yogurt, grated garlic, lemon juice, lemon zest, honey, 1/4 tsp salt, and black pepper. Whisk until smooth.

If the sauce is too thick for dipping, whisk in up to 1 tsp water to loosen to desired viscosity. Refrigerate until ready to serve; flavors will mellow after 10–15 minutes.

Pat the tuna dry with paper towels. Using a very sharp knife, slice the tuna into 6–8 equal sashimi pieces (about 1/2–3/4 inch thick). Keep chilled until plating.

Lightly brush both sides of each tuna slice with 1 tbs neutral oil and season very lightly with fine sea salt.

To assemble: place tuna slices on a chilled plate or wooden board. Spoon small dollops of the cooled Madras curry paste across each slice (about 1/2 tsp per slice), spreading slightly with the back of the spoon so it coats the surface without overpowering.

Drizzle the Kashmiri chili emulsion sparingly over the tuna (about 1/2 tsp per slice) to add color and mild heat. For a more dramatic presentation, use a squeeze bottle to make thin lines.

Arrange a few pickled green apple matchsticks atop or beside each tuna slice to add crisp acidity.

Dot or serve a small ramekin of the garlic-lemon dipping sauce on the plate. Finish with a light drizzle (about 1/4 tsp per slice) of toasted sesame oil, a sprinkle of toasted sesame seeds, microgreens or cilantro, and optional thin red chili slices for heat.

Serve immediately so tuna remains cool and fresh. Provide chopsticks or a small fork and the garlic-lemon sauce for dipping.