Togarashi-seared ahi tuna

  • 2 Servings
  • 20mPrep Time
  • 15mCook Time
  • 35mReady In
  • Category : Food
  • Subcategory : Seafood
  • Main Ingredient : ahi tuna
  • Chef : Robert Packer

A zippy Japanese seasoning blend, shichimi togarashi, or seven-spice mix, typically contains red chilies, Szechuan pepper (sansho in Japanese), roasted orange peel, white and black sesame seeds, seaweed and ginger.


2 teaspoons shichimi togarashi (available at Asian markets) 1/4 teaspoon kosher salt 1/4 teaspoon ground black pepper 1/2 pound fresh ahi tuna, cut into 2 rectangular fillets 1 teaspoon sesame oil Orange-ponzu cream sauce 1 tablespoon soy sauce 1 tablespoon fresh lime juice 1/2 cup orange juice 1/2 cup lemon juice 2 tablespoons mirin wine (available at Asian markets) 1/4 cup whipping cream 1/4 pound butter, at room temperature Kosher salt and ground white pepper to taste Soy-miso sauce 1 tablespoon sesame oil 1-1/2 teaspoons garlic 1-1/2 teaspoons ginger 1/2 cup light soy 1/4 cup white miso 2 tablespoons brown sugar 2 tablespoons rice vinegar 3/4 teaspoon cornstarch 3/4 teaspoon water


  • Combine the seasonings well, then coat the tuna with them.
  • In a large, hot saute pan, add the sesame oil, then sear the tuna evenly on all sides till desired doneness.
  • Remove from the pan, slice and keep warm until serving time.

Orange-ponzu cream sauce

  • Simmer the soy, citrus juices and mirin in a saucepan until reduced by half.
  • Lower the heat, add in the cream and simmer for 2 minutes.
  • Take off stove top and whisk in the soft butter, a little at a time, until dissolved.
  • Season with salt and white pepper.
  • Makes about 2/3 cup.

Soy-miso sauce

  • In a small saucepan, heat the sesame oil over medium heat and saute the garlic and the ginger for 1 minute.
  • Whisk in the soy, miso, brown sugar and vinegar until the sugar has dissolved.
  • In a small bowl, mix the cornstarch and water into a slurry; slowly stir into the soy mixture until it thickens.
  • Makes about 1 cup.