Seared Maine Bluefin Tuna * Recipe

Prepare tuna

Trim the bluefin tuna loin of any silver skin or connective tissue and pat dry thoroughly with paper towels. Cut into 4 equal portions (about 4 oz / 115 g each) or leave whole if serving fewer portions.

Make marinade

In a shallow dish combine 3 tbs soy sauce, 1 tbs lemon juice, 1 tsp sesame oil, 1 tsp grated ginger, and the minced garlic. Stir to combine.

Season the tuna lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper, then place the tuna in the marinade and turn to coat. Marinate at room temperature for 10 minutes (no more than 15 minutes) to avoid curing the fish.

Prepare sesame crust

On a large plate mix the black and white sesame seeds together. Remove tuna from the marinade, letting excess drip off but do not wipe completely dry—retain a thin glaze to help seeds adhere.

Press each piece of tuna firmly into the sesame seed mixture on both large flat sides so seeds adhere evenly, forming a thin crust. Shake off excess.

Heat pan

Place a heavy skillet (cast iron or stainless steel) over high heat. Add 2 tbs neutral oil and heat until shimmering and just starting to smoke (about 2–3 minutes).

Sear the tuna: Carefully place tuna in the hot pan. Sear for 30–45 seconds on the first sesame-crusted side until a deep brown crust forms. Flip and sear the opposite side for 30–45 seconds for rare center. For medium-rare sear 45–60 seconds per side. Do not move the fish while searing to ensure an even crust.

Optional finish: During the final 10–15 seconds add 1 tbs unsalted butter to the pan and spoon the melted butter over the tuna to glaze and add flavor. Remove tuna from pan and transfer to a cutting board.

Rest: Let the tuna rest for 1–2 minutes to allow juices to settle. Slice tuna against the grain into 1/4- to 1/2-inch slices for presentation, or serve whole if preferred.

Plate: Arrange microgreens or baby arugula on the plate as a bed. Fan sliced seared tuna over the greens.

Finish: Scatter thinly sliced scallions and pickled ginger around the fish, add lime or lemon wedges for squeezing, and place a small dollop of wasabi on the side if using.

Serve immediately while tuna is warm and seared outside with a rare center. Recommend serving with steamed rice or a light soy-dressing on the greens if desired.