Name: Taps Public Houses Japanese Ahi Tuna Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 lb sushi-grade ahi tuna (sashimi loin); 3 tbsp soy sauce (preferably low-sodium); 1 tbsp mirin; 1 tsp rice vinegar; 1 tsp sesame oil; 1 tsp fresh ginger, grated; 1 clove garlic, minced; 1 tsp sugar; 1 tsp kosher salt; 0.5 tsp black pepper; 3 tbsp toasted white sesame seeds; 2 tbsp toasted black sesame seeds; 1 tbsp neutral oil (vegetable or canola); 3 tbsp ponzu sauce; 2 tbsp Japanese mayonnaise (Kewpie); 2 tbsp scallions, thinly sliced; 2 tsp pickled ginger (optional); 0.5 tsp wasabi paste (optional); 1 to taste lemon or lime wedges; 4 cups mixed baby greens or mizuna; 2 cups steamed short-grain rice (optional)

Method

Tuna and Marinade

Prepare tuna

Pat the ahi tuna dry with paper towels. Trim any sinew and shape into a neat loaf about 1 1/2 inches thick for even searing.

Make marinade

In a shallow dish or bowl, whisk together soy sauce, mirin, rice vinegar, sesame oil, grated ginger, minced garlic, sugar, kosher salt, and black pepper until sugar and salt dissolve.

Marinate

Place the tuna in the dish and turn once to coat. Marinate in the refrigerator for 10–20 minutes (do not exceed 30 minutes to avoid 'cooking' the tuna). Remove tuna and let sit at room temperature 5 minutes before searing. Reserve the marinade for a finishing drizzle or discard if you prefer.

Coating and Sear

Prepare sesame crust

On a rimmed plate, mix the toasted white and black sesame seeds together. Pat the tuna gently on all sides into the sesame seed mixture to adhere a thin crust; do not press too hard — you want an even coating.

Sear tuna

Heat a heavy skillet (cast iron recommended) over high heat until just smoking. Add the neutral oil and swirl to coat. Carefully place the sesame-crusted tuna in the pan and sear 30–45 seconds per side for a rare center (total 1.5–2 minutes depending on thickness). For medium-rare sear 60–75 seconds per side. Use tongs to hold and sear edges briefly (10–15 seconds) to set the crust. Avoid overcooking — tuna is best slightly cool in the center.

Rest

Remove tuna to a cutting board and let rest 2–3 minutes to allow carryover heat to settle. This keeps the interior tender and moist.

Sauce and Garnish

Make drizzle and mayo touch

If desired, thin the Japanese mayonnaise with 1 teaspoon of ponzu to create a creamy tangy sauce for drizzling. Alternatively, mix a small amount of wasabi into mayo for heat. Warm the reserved marinade briefly in a small saucepan until simmering for 30 seconds and then remove from heat (only if you reserved it and want to use it); otherwise use straight ponzu as the bright citrus sauce.

Slice tuna

Using a very sharp knife, slice the tuna crosswise into 1/4- to 1/2-inch thick slices. Wipe the blade between cuts for clean slices.

Plate

Arrange mixed baby greens (or mizuna) on a platter or individual plates. Fan the tuna slices over the greens or place on steamed rice if serving donburi-style. Drizzle ponzu lightly over slices and add small dots or a thin streak of the mayo mixture on top. Scatter sliced scallions and pickled ginger on the plate. Serve with lemon or lime wedges and a small dab of wasabi if desired.

To Serve

Serve immediately while the crust is warm and interior is cool to slightly warm. Leftovers can be chilled and used in salads or sushi bowls within 24 hours. Refrigerate in an airtight container.