Togarashi Tuna Recipe

Prep tuna

Pat the tuna dry with paper towels. Trim to an even rectangular block if needed so it sears evenly (about 1–1.5 inches thick).

Season

Mix the shichimi togarashi and kosher salt. Rub the tuna all over with the neutral oil, then press the spice-salt mixture onto all surfaces to coat evenly.

Sear

Heat a heavy skillet (cast-iron or stainless) over high heat until very hot. Add 1 teaspoon neutral oil and swirl. Place the tuna and sear 20–30 seconds per side, just enough to form a dark crust while keeping the center rare. For a pronounced crust, hold edges to sear them briefly. Remove tuna to a cutting board and rest 2–3 minutes before slicing thinly (about 1/4" slices).

Combine the grated pineapple, yuzu juice, soy sauce, mirin, rice vinegar, sesame oil and honey in a small bowl. Whisk until honey dissolves. Stir in the minced fresno chile. Taste and adjust: add more yuzu or lime for acidity, a touch more honey for sweetness, or extra soy for salt. Strain the mixture through a fine sieve if you prefer a smooth ponzu; otherwise leave pineapple bits for texture. Chill briefly while searing tuna.

Slice the avocado in half, remove pit, peel and slice thinly or cut into small cubes depending on plating intent. Lightly toss sliced avocado with a tiny squeeze of lime (if using) to prevent browning.

Toast sesame seeds in a dry skillet over medium heat, stirring, until fragrant and lightly golden (30–60 seconds). Set aside to cool.

Thinly slice the remaining 1/2 fresno into rounds for garnish and pick micro cilantro sprigs.

Arrange: On individual plates or a shared board, fan or line the sliced togarashi tuna. Tuck avocado slices or cubes next to or under the tuna to create contrast.

Sauce: Spoon the pineapple yuzu ponzu over the tuna in a light drizzle — aim for 1–2 tablespoons per serving, reserving some to serve on the side.

Garnish: Scatter toasted sesame seeds over tuna and avocado, top with thin fresno rounds and micro cilantro. Finish with a light pinch of extra shichimi togarashi over the fish and a tiny drizzle (about 1/2 tsp) of sesame oil if desired.

Serve immediately while tuna is still warm at the edges and rare inside. Provide any remaining ponzu on the side for additional drizzle.