Ingredients:

  • 1/4 cup Low-Sodium Soy Sauce (or Tamari)
  • 2 tbsp Fresh Lime Juice
  • 1 tbsp Mirin (Sweet Rice Wine)
  • 1 tsp Unseasoned Rice Vinegar
  • 1 tsp Fresh Ginger, finely grated
  • 1/2 tsp Small Garlic Clove, grated (Optional)
  • 1 lb Ahi Tuna Loin (Sashimi Grade, 1.5 to 2 inches thick)
  • 2 tbsp White Sesame Seeds
  • 1 tbsp Black Sesame Seeds
  • 1 tsp Coarse Sea Salt (or Kosher Salt)
  • 1 tsp Freshly Ground Black Pepper
  • 1 tbsp High-Heat Oil (Grapeseed or Canola)
  • 2 stalks Spring Onions (Scallions), thinly sliced
  • 1/2 cup Daikon Radish, finely julienned (optional)
  • Pickled Ginger (Gari), for serving

Instructions:

  1. Whisk the Ponzu: In a small bowl, combine the soy sauce, lime juice, mirin, rice vinegar, grated ginger, and optional garlic. Whisk until incorporated.
  2. Macerate and Prep Garnishes: Set the dressing aside at room temperature for at least 15 minutes to allow the flavors to deepen. Finely julienne the daikon radish (if using) and thinly slice the spring onions. Keep the garnishes chilled.
  3. Pat Dry: Remove the tuna loin from its packaging and use paper towels to pat it completely dry. This ensures a crisp crust.
  4. Season the Crust: On a shallow plate, combine the white and black sesame seeds, coarse salt, and black pepper. Mix well.
  5. Coat the Tuna: Gently roll the tuna loin in the sesame mixture, pressing lightly to ensure a uniform crust on all sides.
  6. Heat the Pan: Place the high-heat oil in a heavy-bottomed skillet or cast iron pan and heat it over very high heat until the oil is shimmering and just beginning to smoke. The pan must be screaming hot.
  7. Sear the Tuna: Using tongs, carefully place the tuna in the hot pan. Sear each of the four main sides for 30 to 45 seconds maximum. The goal is a dark brown, crisp crust with a raw interior.
  8. Chill Immediately: Remove the tuna from the pan and place it immediately onto a clean plate. Transfer the plate to the freezer or refrigerator for 10 minutes. This halts the cooking process and firms the fish for slicing.
  9. Slice the Loin: Using your sharpest knife, cut the chilled tuna loin into thin, uniform slices (about 1/4 inch thick). Use a single, smooth motion rather than a sawing action.
  10. Plate and Serve: Arrange the slices beautifully on a chilled serving platter, slightly overlapping them. Spoon a generous amount of the prepared Ponzu dressing over the sliced tuna. Top with the julienned daikon and sliced spring onions. Serve immediately with pickled ginger (Gari).