Pat the yellowfin tuna dry with paper towels. Trim any sinew and shape into a neat rectangular or oval loin if needed. Lightly season all sides with kosher salt and freshly ground black pepper, then gently press the smoked adobo powder evenly over the exterior so it adheres.

Sear to tataki

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add the neutral oil and swirl to coat. Sear the tuna 20–30 seconds per side, turning with tongs so all faces get a quick crust — you want a pronounced sear but a rare center (about 120–125°F / 49–52°C). Remove immediately and transfer to a plate. Let rest 5 minutes at room temperature.

Chill briefly

After resting, place the seared tuna on a rack on a plate and refrigerate 10–15 minutes to firm slightly; chilling makes it easier to slice paper-thin for carpaccio.

Vinaigrette

Emulsify dressing

In a small bowl or jar combine calamansi juice, blood orange juice, yuzu kosho, rice vinegar, light soy sauce, honey, and grated garlic. Whisk until honey dissolves. Slowly stream in the extra-virgin olive oil while whisking to form a loose emulsion. Taste and adjust: add salt and pepper as needed. The dressing should be bright, tangy, slightly spicy from yuzu kosho, and a touch sweet.

If the vinaigrette is too sharp, add an extra 1/2 teaspoon honey or a few drops more olive oil. Keep refrigerated until ready; whisk again before using.

Melon & Garnish

Prepare melon

Using a small melon baller or a sharp knife, cut cantaloupe (and optional honeydew) into small balls or 1/4-inch dice. Place in a bowl and toss gently with 1 teaspoon of the vinaigrette to lightly dress and bring out the flavor. Chill briefly if desired.

Prepare shallot and microgreens

Soak the thinly sliced shallot in ice water for 5 minutes to mellow the bite, then drain well and pat dry. Keep microgreens dry and refrigerate until plating.

Finishing & Assembly

Slice tuna thin

Using a very sharp chef's knife (dipped in hot water and wiped dry between passes for clean cuts), slice the chilled tuna across the grain into paper-thin slices (about 1–2 mm). Arrange slices in an overlapping single layer on chilled plates to make a carpaccio base.

Dress and arrange

Lightly drizzle the blood orange–calamansi yuzu kosho vinaigrette over the arranged tuna — aim for about 1/2 to 1 tablespoon of vinaigrette per plate depending on size. Scatter the melon balls/dice around and atop the tuna slices, distributing sweetness and texture evenly. Add a few shallot slices and microgreens for aroma and color.

Garnish

Finish with a sprinkle of toasted sesame seeds, crispy fried garlic or shallot, and the finely snipped chives. Dot a few tiny pea-sized amounts of extra yuzu kosho around the plate for concentrated heat (use sparingly). Sprinkle a small pinch of smoked sea salt as finishing salt to enhance the smoky adobo note.

Serve

Serve immediately while tuna is cool and fresh. Provide lemon or calamansi wedges at the side for additional brightening if guests want. Each plate should present balanced flavors: smokey-adobo crust, bright citrus vinaigrette, sweet melon, and spicy yuzu kosho accents.