Rare seared tuna, sesame crust, radish, cucumber, edamame, mixed greens, and a ponzu dressing. Clean, protein-rich Japanese elegance.
Mix black and white sesame seeds on plate. Season tuna with salt. Press all sides firmly into sesame seeds to coat completely.
Very hot pan, no oil or a tiny amount. Sear tuna 45 seconds per side — all four sides. The interior should be completely raw. Do not be tempted to cook longer.
Rest tuna 2 minutes on board. Slice very thinly against the grain with the sharpest knife you own. The thickness should be about 5mm.
Layer greens, radish, cucumber, and edamame. Arrange tuna slices over the top. Drizzle ponzu and sesame oil. Serve within 5 minutes.