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Ingredients
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Tuna and finishing
Sauce & garnish
Optional accompaniments
Method
Tuna and finishing
Inspect and chill
Keep the bluefin chūtoro refrigerated until just before slicing. Pat the tuna dry with paper towels to remove any excess moisture — this ensures clean cuts and better mouthfeel.
Portion and season
Cut the chūtoro into 8 even slices (about 1/4-inch to 3/8-inch thick, roughly 1 oz each if following ingredient amounts) using a very sharp, single-bevel or sashimi knife. Lightly season both sides of each slice with a small pinch of sea salt and a light dusting of freshly ground black pepper. Let sit for 1 minute to allow the salt to begin enhancing the tuna's flavor.
Plate
Arrange slices on a chilled plate or serving board in a single layer, slightly overlapping if desired. Place lemon or yuzu wedges on the side for guests who want a citrus finish.
Sauce & garnish
Make the dipping sauce
In a small bowl combine 3 tsp soy sauce, 1 tsp mirin, 1 tsp rice vinegar, 0.5 tsp toasted sesame oil, and the optional 1 tsp aged or low-sodium soy if you prefer more umami without extra salt. Stir to combine so the mirin dissolves and the flavors meld.
Prepare wasabi and scallion
On a separate small dish, place 0.25 tsp fresh wasabi (or a small dollop of prepared wasabi paste). Thinly slice the green part of the scallion into fine rings (1 tbs) and set aside.
Garnish and finish
Just before serving, lightly drizzle a few drops of the soy-based sauce over each tuna slice (or serve the sauce alongside for dipping). Sprinkle the scallion rings and 0.5 tsp toasted sesame seeds over the top. Place microgreens or mitsuba sparingly for color and an herbaceous note. Add pickled ginger to the plate as a palate cleanser.
Optional accompaniments
If serving as nigiri or with rice, form small oblong portions of steamed sushi rice (about 2 tablespoons each) and place a slice of chūtoro over each rice portion. Optionally brush a light glaze of the sauce on top of the fish. Garnish with shiso leaf for aroma.