Pat the sushi-grade tuna dry with paper towels. Trim any sinew and shape into a neat rectangle if needed. Lightly season all sides with 1/2 tsp kosher salt.

Coat with togarashi

Mix 1 1/2 tablespoons togarashi in a shallow dish. Brush the tuna lightly with 1 tablespoon neutral oil, then press the tuna into the togarashi so that the top and sides get a thin, even coating. Do not overcoat; you want a crust but still red center.

Preheat pan

Heat a heavy skillet (cast-iron or stainless steel) over medium-high heat until very hot, about 2–3 minutes. Add 1 teaspoon neutral oil and swirl to coat.

Sear tuna

Place the tuna in the hot skillet and sear for 20–30 seconds per side for a rare center (adjust to 45–60 seconds per side for medium-rare). Use tongs to sear edges briefly to develop an even crust. Sear times depend on thickness—aim for a warm red center. Remove tuna and rest on a cutting board for 3–4 minutes.

Slice

Using a very sharp knife, slice the tuna crosswise into 1/4"–1/2" thick slices. Wipe the knife between cuts for clean edges.

Pineapple-Yuzu Ponzu

Make the ponzu while the pan heats or the tuna rests. In a small bowl combine 1/4 cup finely chopped pineapple, 2 tablespoons yuzu juice, 2 tablespoons soy sauce, 1 tablespoon mirin, 1 teaspoon rice vinegar, 1/2 teaspoon sesame oil, 1/2 teaspoon honey (or agave), and 1/2 teaspoon grated ginger. Whisk until combined and let sit 5–10 minutes so the pineapple infuses the sauce. Taste and adjust: add a pinch more honey for sweetness or an extra 1/2 teaspoon yuzu/lime for brightness.

Accompaniments & Garnish

Prepare avocado and chile: Halve, pit, and peel the avocado. Slice crosswise into 1/4" slices or cut into thin wedges. Thinly slice the fresno chile lengthwise into rings or fine matchsticks; remove seeds if you want less heat.

Toast sesame seeds: In a small dry skillet over medium heat, toast 1 teaspoon white sesame and 1 teaspoon black sesame for 1–2 minutes, shaking the pan, until fragrant and lightly golden. Remove from heat to cool.

Plate the micro cilantro and microgreens: Place a small bed (about 1–2 tablespoons) of micro cilantro/microgreens on each serving or scatter across the plate for visual interest.

Assembly & Finishing

Arrange: Fan 4–6 slices of seared togarashi tuna on each plate over or beside the micro cilantro. Tuck 4–6 slices of avocado alongside the tuna.

Garnish: Scatter thin fresno chile slices over the tuna and avocado. Spoon 1–2 teaspoons of pineapple-yuzu ponzu over each portion of tuna (reserve some to offer on the side). Sprinkle toasted white and black sesame seeds over the dish. Add a few micro cilantro leaves and optional microgreens.

Finish & serve: If desired, drizzle 1 teaspoon extra soy sauce or ponzu and sprinkle 1/2 teaspoon toasted nori flakes or furikake. Serve immediately with lime wedges on the side for squeezing.