Masala Seared Tuna Recipe

Prepare and marinate tuna

Pat the tuna loin dry with paper towels. In a small bowl combine 2 tbs neutral oil, 1 tsp garam masala, 1 tsp ground coriander, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Rub the spice-oil mixture evenly over all sides of the tuna. Let rest at room temperature for 10 minutes while you prepare other components.

Sear the tuna

Heat a heavy skillet (cast-iron preferred) over high heat until smoking. Add 1 tbs neutral oil and swirl to coat. Sear the tuna 30–45 seconds per side for rare (adjust to 60–90 seconds per side for medium-rare), turning to get even crust on all sides. Remove the tuna to a cutting board and rest 3–4 minutes. Slice thinly across the grain into 1/8–1/4 inch slices.

Whisk together 2 tsp prepared wasabi paste, 2 tbs rice vinegar, 1 tbs mirin, 1 tsp sugar and a pinch of salt until sugar dissolves. Taste and adjust: it should be tangy with a bright wasabi heat. Transfer to a small bowl and refrigerate until serving. (Can be made up to a day ahead.)

In a small bowl, beat 4 oz softened cream cheese with 2 tsp honey, 1 tsp mild curry powder, 1 tsp lemon juice and 1/4 tsp salt until smooth. Chill briefly if needed to firm slightly. Transfer to a squeeze bag or small spoon for plating.

Place 1/2 cup thinly sliced red onion in a small container. Warm 3 tbs rice vinegar, 1 tbs water, 1 tsp sugar and 1/4 tsp salt just until sugar dissolves (about 15–20 seconds in microwave) then pour over the onions. Let sit at least 10 minutes (or refrigerate up to 2 days). Drain lightly before using.

Gently mix 2 oz rinsed, drained salmon roe with 1 tsp light soy sauce and 1/2 tsp mirin in a small bowl. Cover and refrigerate for 15–30 minutes to lightly cure and flavor. Keep chilled until assembly.

On a serving plate arrange tuna slices in a single layer or slightly overlapping fan. Dot small quenelles or thin lines of the honey curry cream cheese across the tuna using a spoon or squeeze bag.

Place small spoonfuls of pickled wasabi beside or atop select slices for bright heat. Scatter a few pickled onion ribbons across the tuna.

Spoon small clusters (teaspoon-sized) of the cured ikura strategically over the tuna to add briny pops.

Finish with microgreens, a light sprinkle of toasted sesame seeds, and serve lemon wedges alongside for optional brightness. Serve immediately so the tuna remains rare in the center.