Seven Spiced Seared Tuna Recipe
Truffle aioli, caviar and citrus ponzu.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with SEVEN SPICED SEARED TUNA
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seared Tuna
Truffle Aioli
Citrus Ponzu
Garnish & Finish
Seven-Spice Blend (if making fresh)
Method
Seven-Spice Blend (if making fresh)
Combine all spice blend ingredients in a small bowl and mix thoroughly. Store unused blend in an airtight container for future use. Measure 2 tbs for the tuna crust.
Truffle Aioli
Make aioli
In a small bowl whisk together mayonnaise, truffle oil (or truffle paste), lemon juice, minced garlic, salt and pepper until smooth. Taste and adjust acidity or truffle intensity as desired. Refrigerate until ready to plate.
Citrus Ponzu
Prepare ponzu
In a small bowl combine soy sauce, lemon juice, lime juice, mirin, warm dashi (or water), orange zest and sugar or honey. Whisk until sugar dissolves. Taste and adjust balance — it should be salty, bright and slightly sweet. Keep at room temperature.
Seared Tuna
Season tuna
Pat the tuna loin dry with paper towels. Lightly season all sides with fine sea salt and black pepper. Press the seven-spice blend evenly onto all sides of the tuna, creating a thin crust. Use about 2 tablespoons total to coat the surface.
Sear tuna
Heat a heavy skillet (cast iron preferred) over high heat until smoking hot. Add 2 tbs neutral oil and swirl to coat. Carefully place the crusted tuna in the pan and sear 30–40 seconds per side for rare (adjust 60–75 seconds per side for medium-rare depending on thickness). Rotate to sear edges briefly so all sides have a uniform crust. Do not overcrowd the pan.
Rest and slice
Transfer the tuna to a cutting board and let rest 2 minutes. Using a very sharp knife, slice the tuna against the grain into 1/4-inch (6 mm) slices. Wipe the knife between passes for clean edges.
Plating & Garnish
Arrange several slices of seared tuna on chilled plates. Dot or smear 1–2 teaspoons of truffle aioli beside or under the tuna slices. Spoon a small pool (about 1 tbs) of citrus ponzu around the tuna or lightly drizzle over the slices.
Place a small spoonful (about 1 tsp) of caviar on top of one or two of the tuna slices for accent. Scatter microgreens or sliced scallions and a light sprinkle of toasted sesame seeds over the dish.