Seared Bluefin Tuna Steak Recipe

Bring to room temperature

Remove tuna steaks from the refrigerator 20–30 minutes before cooking and pat dry with paper towels.

Mix lime zest, chili flakes, smoked paprika, salt, and black pepper in a shallow dish. Press both sides of each tuna steak into the lime–chili mixture so it adheres and forms an even crust. Set aside on a plate.

Heat a heavy skillet (cast iron preferred) over high heat until smoking hot. Add neutral oil and swirl to coat. Add tuna steaks and sear without moving for 50–60 seconds to form a good crust (for very rare center). Flip and sear the other side 30–45 seconds. During the last 15 seconds, add butter and spoon the melted butter over the steaks for flavor and to help finish the crust.

Remove tuna to a cutting board and let rest 3–5 minutes. Slice across the grain into 1/3-inch slices when ready to plate.

In a small bowl combine ponzu, lime juice, soy sauce, sesame oil, grated ginger, and sliced scallion. Taste and adjust — add a bit more ponzu or soy to increase saltiness, or more lime for brightness. Keep chilled until serving.

If using corn on the cob: char the corn directly over a gas burner or on a hot grill, turning occasionally until evenly blackened in spots (8–10 minutes). If using kernels: toss kernels with a little oil and roast in a very hot skillet until browned and slightly charred, about 6–8 minutes.

Brush the mixed vegetables with olive oil, season with smoked paprika, salt, and pepper. Grill or char in a hot skillet or on the grill for 3–6 minutes until tender-crisp and slightly charred. Remove and keep warm.

If using whole ears, cut charred corn from the cob after cooling slightly. Toss roasted kernels or cut corn with a pinch more salt and a little butter if desired.

Heat a wok or large skillet over high heat. Add vegetable oil and swirl. Add beaten egg and quickly scramble until just set. Push egg to one side.

Add a little more oil if needed, then add diced carrot and minced garlic; stir-fry 1–2 minutes until carrot begins to soften. Add peas and cook 30 seconds.

Add chilled cooked rice, breaking up any clumps. Stir-fry to combine and heat through, 2–3 minutes. Drizzle soy sauce and oyster sauce over rice and toss until evenly coated. Season with white or black pepper. Stir in half the scallions, then taste and adjust seasoning.

Remove fried rice from heat and keep warm until plating.

Spoon a portion of fried rice into the center of each plate (about 1 to 1 1/2 cups). Arrange grilled vegetables to one side and fire-roasted corn next to the rice.

Fan sliced seared tuna over the rice or lay across the vegetables. Drizzle 1–2 tablespoons of ponzu sauce over the tuna and a little around the plate.

Garnish with microgreens or cilantro, toasted sesame seeds, and a lime wedge. Serve immediately so the tuna remains rare in the center.