Masa-Inspired Seared Tuna Tataki

Instructions

1. 1

   Pat the Ahi tuna fillet thoroughly dry with paper towels. Season generously all over with flaky sea salt and black pepper (if using). This helps create a good crust.

2. 2

   Prepare the garnishes: Julienne the peeled ginger into very thin matchsticks. Thinly slice the scallions on the bias.

3. 3

   Prepare the Ponzu-Style Dressing: In a small bowl, whisk together the soy sauce, lemon juice, rice vinegar, mirin, and sugar (if using). Taste and adjust seasoning as needed.

4. 4

   Heat a heavy-bottomed skillet (cast iron or stainless steel works best) over high heat until very hot and just starting to smoke lightly. Add the high-smoke point oil to the pan.

5. 5

   Carefully place the seasoned tuna fillet into the hot pan. Sear each side for 30-60 seconds, or until a dark, caramelized crust forms. The goal is to sear the exterior deeply while keeping the interior rare. You may need to sear the thinner edges briefly as well.

6. 6

   Immediately remove the seared tuna from the pan and place it on a cutting board. Let it rest for 1-2 minutes. This helps the juices redistribute.

7. 7

   Using a very sharp knife, slice the tuna against the grain into thin, 1/4-inch thick slices.

8. 8

   Arrange the sliced tuna artfully on a serving platter. Garnish generously with the julienned ginger and sliced scallions.

9. 9

   Just before serving, drizzle the Ponzu-Style Dressing over the tuna and garnishes. Serve immediately.