Seven Spiced Seared Tuna Recipe

Prepare tuna

Pat the tuna dry with paper towels. Trim any sinew and shape into an even rectangular block about 1 to 1.5 inches thick so it sears evenly.

Season

Combine sea salt, black pepper and seven-spice mix. Lightly brush the tuna with 1 tbs neutral oil, then press the spice mixture onto all sides to form an even crust.

Heat pan

Heat a heavy skillet or cast-iron pan over high heat until smoking hot. Add the remaining 1 tbs neutral oil and swirl to coat.

Sear

Place the tuna in the pan and sear for 25–30 seconds per side for rare (adjust 40–50 seconds for medium-rare). Use tongs to quickly sear the edges for 10–15 seconds total so the spice crust is aromatic but the center remains pink. Remove tuna to a cutting board and rest 2 minutes.

Slice

Using a very sharp knife, slice the tuna into 6–8 even 1/4-inch thick slices against the grain. Wipe the knife between cuts for clean edges.

In a bowl, whisk together mayonnaise, prepared horseradish, lemon juice, minced garlic, truffle oil, salt and black pepper until smooth and homogenous. Taste and adjust salt, lemon or truffle oil to preference. Chill in refrigerator while you finish other components to let flavors meld.

Combine soy sauce, yuzu (or lemon + lime) juice, mirin, rice vinegar, sugar and sliced scallion in a small bowl. If using bonito flakes, stir them in and let sit 5–10 minutes, then strain through a fine-mesh sieve to remove flakes for a clear sauce. Taste and adjust acidity or sweetness. Keep at room temperature.

Arrange slices of seared tuna on a chilled or room-temperature plate in a fan or linear presentation.

Dot or smear truffle aioli beside or beneath the tuna slices (about 1 tbs aioli per serving portion, reserve remaining for extra).

Spoon 1/2 to 1 tsp of citrus ponzu over each tuna slice or lightly drizzle across the plate so each piece gets a touch of sauce.

Place small quenelles or tiny mounds (about 1/3 to 1/2 tsp) of caviar atop selected slices—total 2 tsp distributed across the plate—taking care not to overpower the fish.

Scatter microgreens, toasted sesame seeds and sliced scallion around the tuna. Finish with a light drizzle of extra-virgin olive oil and place lemon/yuzu wedges at the side for optional extra acidity.

Serve immediately so the tuna is warm at the crust and rare inside. Provide extra truffle aioli and citrus ponzu on the side.