Seven Spiced Seared Tuna H Recipe

Prep tuna

Pat the tuna loin dry with paper towels. Trim any connective tissue so you have a tidy rectangular piece about 1 to 1 1/2 inches thick.

Season

Mix the seven-spice blend, sea salt and black pepper in a small bowl. Evenly press the spice mixture onto all sides of the tuna so it forms a thin crust. Let rest at room temperature for 10 minutes while you prepare sauces.

Sear

Heat a heavy skillet (cast-iron preferred) over high heat until smoking. Add 2 tablespoons neutral oil and swirl to coat. Place tuna in the pan and sear without moving: 20–30 seconds per side for rare with a strongly caramelized crust (adjust 45–60 seconds per side for medium-rare depending on thickness). Sear the edges briefly (5–10 seconds each) to color. Remove tuna and let rest on a cutting board for 2–3 minutes. Brush lightly with 1/2 teaspoon neutral oil to gloss if desired.

Slice

Using a very sharp knife, slice the tuna across the grain into 1/4-inch thick slices (or slightly thicker for a more substantial bite). Keep slices chilled briefly if you prefer cooler plating.

Make aioli

In a bowl, combine the mayonnaise, lemon juice, minced garlic, Dijon mustard, truffle oil, salt and black pepper. Whisk until smooth and homogenous. Taste and adjust: add more lemon for brightness, more truffle oil for aroma (use sparingly). Chill until ready to plate. Yields approximately 1 cup.

Prepare ponzu

In a small bowl combine soy sauce, yuzu or lemon juice, mirin, rice vinegar, sugar and water. Whisk until sugar dissolves. If using bonito flakes, stir them in and let steep 5–10 minutes, then strain through a fine mesh to remove solids. Taste and balance: more citrus for brightness, a touch more mirin for sweetness. Keep refrigerated until plating.

Plate

Spread a smear (about 1 tablespoon) of truffle aioli on each serving plate or spoon small quenelles. Fan 4–6 slices of seared tuna over the aioli. Spoon 1–2 teaspoons of citrus ponzu lightly over the tuna (do not drench) to add shine and acidity.

Finish

Top the tuna with a small dot (about 1 teaspoon) of caviar per portion. Sprinkle microgreens or sliced scallion and sesame seeds around the fish. Add a light dusting of fresh lime zest and a tiny drizzle (about 1/2 teaspoon split between plates) of neutral oil for gloss. Serve immediately so the tuna remains rare in the center.