Seven Spiced Seared Tuna H Recipe
Truffle aioli, caviar and citrus ponzu.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with SEVEN SPICED SEARED TUNA H
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seared Tuna
Citrus Ponzu
Truffle Aioli
Garnish & Finish
Method
Seared Tuna
Prep and season
Pat the tuna loin very dry with paper towels. Lightly score the surface on all four sides (shallow cuts) to help the spice adhere. Combine the seven-spice and kosher salt on a plate and press the mixture evenly onto all sides of the tuna to create a thin crust.
Sear
Heat a heavy skillet (cast iron preferred) over high heat until smoking. Add the neutral oil and swirl to coat. When oil is shimmering, add the tuna and sear without moving for 30–40 seconds to form a dark crust. Flip and sear the next side 30–40 seconds. Add the butter to the pan, tilt the pan and spoon melted butter over the tuna for 10–15 seconds for color and flavor. Total sear time should leave a rare center (approx. 1–1.5 minutes total per side depending on thickness). Transfer tuna to a cutting board and rest 3 minutes.
Slice
Using a very sharp knife, trim the ends and slice the tuna crosswise into 1/4-inch (6–7 mm) slices. Arrange slices on a chilled serving plate or platter with a slight fan so both crust and rare interior are visible.
Citrus Ponzu
Whisk together soy sauce, yuzu or lime juice, mirin, rice vinegar, dashi, sugar and orange zest in a small bowl until sugar dissolves. Taste and adjust acidity or sweetness—should be bright, balanced and slightly salty. Set aside at room temperature. Keep a few teaspoons reserved to spoon over finished tuna.
Truffle Aioli
In a small bowl combine mayonnaise, truffle oil, lemon juice, grated garlic, salt and white pepper. Whisk until smooth and taste; adjust salt or truffle oil sparingly. Transfer aioli to a piping bag or small squeeze bottle for neat dollops on the plate.
Garnish & Finish
To assemble, place a small smear or dot of truffle aioli beside each slice or in two small pools on the plate. Lightly brush or spoon a few drops of citrus ponzu over each tuna slice (do not soak). Sprinkle toasted sesame seeds and snipped chives over the tuna.
Top selected slices with a small mound (about 1 tsp total divided) of caviar—use sparingly so the briny flavor complements but does not overpower. Scatter microgreens lightly around the plate and add lemon wedges at the side.
Serve immediately while tuna is warm at the edges and rare inside. Offer extra citrus ponzu and truffle aioli on the side.