Shichimi Tuna Recipe

Prepare tuna

Pat the ahi tuna dry with paper towels. Lightly score the top and sides if desired to help the spice adhere.

Season all sides evenly with kosher salt (about 1 tsp) and press the shichimi togarashi into the exterior so the surface is well coated (reserve a scant 1/4 teaspoon for finishing).

Heat a heavy skillet or cast-iron pan over high heat until very hot (2–3 minutes). Add 1 tablespoon neutral oil and swirl to coat.

Sear the tuna 20–30 seconds per side for a rare center (adjust 45–60 seconds per side for medium-rare), turning with tongs so all sides get a quick crust. Total sear time should leave the center pink. Remove to a cutting board and let rest 3 minutes.

Using a sharp knife, slice the tuna crosswise into 1/4-inch to 1/2-inch slices. Arrange on a serving plate or individual plates.

In a small bowl, whisk together 3 tablespoons ponzu, 2 tablespoons mayonnaise, 1 teaspoon rice vinegar, 1 teaspoon soy sauce, 1 teaspoon sesame oil and 1 teaspoon fresh lime juice until smooth and creamy. If the sauce is too thick, thin with up to 1 teaspoon water to reach a pourable consistency.

Taste and adjust: add more ponzu for acidity, more mayonnaise for richness, or more lime for brightness.

Drizzle or spoon the creamy ponzu over the sliced tuna (about 1–2 teaspoons per slice) or serve alongside as a dipping sauce.

Thinly slice 1/4 cup red onion into fine strips. Toss the sliced onion with 1/2 teaspoon sesame oil, 1/2 teaspoon rice wine vinegar and 1/8 teaspoon salt. Let sit 5–10 minutes to mellow and slightly pickle.

Scatter the lightly pickled red onions and 1 tablespoon thinly sliced scallions over the plated tuna. Sprinkle toasted sesame seeds and the reserved pinch of shichimi over the dish for extra aroma and heat.

Add microgreens or baby arugula around or beneath the tuna slices if using.

Serve immediately so tuna remains slightly rare in the center and the crust stays crisp.