Seared Ahi Tuna Tatare Recipe

Prep tuna

Pat the ahi tuna dry with paper towels. Trim any sinew and cut into 1/4–1/2 inch dice for tatare. Reserve on a chilled plate in the refrigerator while you make the other components.

Make quick marinade

In a small bowl combine 3 tbs soy sauce, 1 tsp sesame oil, 1 tsp rice wine vinegar, 1 tbsp finely minced candied ginger, 2 tbsp finely sliced scallion, 2 tsp toasted sesame seeds and 1 tsp freshly ground black pepper. Stir to combine.

Marinate and sear

Toss the diced tuna gently with about two-thirds of the marinade (reserve the rest for finishing). Heat a heavy skillet or cast-iron pan over high heat until smoking hot. Add 1 tsp neutral oil and swirl. Quickly sear the tuna cubes in a single layer for 10–15 seconds per side (you want a very thin cooked edge but mostly raw interior). Remove to a plate, let rest 30 seconds, then gently chop once more if you prefer a finer texture. Keep chilled.

Scoop the ripe avocado into a blender or bowl. Add 1 tbs lime juice, 2 tsp Greek yogurt (or silken tofu), 1 tsp salt and 1 tsp water. Purée until smooth, adding an extra teaspoon of water if needed to reach a smooth, pipeable consistency. Taste and adjust lime or salt. Transfer to a squeeze bottle or small bowl and refrigerate until plating.

Using a mandoline or sharp knife, very thinly slice 1/2 cup cucumber, julienne 1/2 cup carrot and thinly slice 1/2 cup fennel. In a bowl whisk 1 tsp rice wine vinegar, 1/2 tsp sesame oil, 1/4 tsp sugar or honey and 1/4 tsp salt until the sugar dissolves. Toss the vegetables with the dressing and add 1/2 tsp toasted sesame seeds. Let sit 5–10 minutes to marry flavors, then drain briefly if excess liquid accumulates.

On each plate (serves 4 total), spoon or pipe a 2–3 tablespoon smear of avocado purée where the tuna will sit.

Form the marinated/seared tuna into small rounds using a 2.5–3 inch ring mold (or shape by hand) of about 3–4 oz tuna per serving and place on top of the avocado smear.

Arrange a small mound (about 2 tablespoons) of the cucumber-carrot-fennel salad next to or atop the tuna as desired.

Drizzle the reserved marinade (the remaining soy-sesame mixture) sparingly over the tuna — about 1/4 tsp per portion — and finish with a few drops of toasted sesame oil and 1 tsp extra soy or ponzu if you want more acidity.

Garnish with microgreens or cilantro, and a few slivers of candied ginger and a light sprinkle of toasted sesame seeds. Serve immediately.