Yield: Serves 4-6, as a small plate
Ingredients:
Tuna:
- 1 12-ounce tuna loin, 2 x 2 x 8 inches (5 x 5 x 20 cm)
- 3 tablespoons (45 ml) sweet soy
- 4 tablespoons (60 ml) black sesame seeds
- 4 tablespoons (60 ml) white sesame seeds
- ½ teaspoon (2.5 ml) gochujang (Korean chili flake)
- Vegetable oil, for searing
Garnish:
- Asian pear, 1/4-inch (6 mm) cubes
- Gochujang
- Sweet soy
- Sesame oil
- Quail eggs, yolks
Special Equipment:
- Blow torch
Method:
For the Tuna:
Heat vegetable oil in a cast-iron pan or skillet over medium-high heat.
Fill a dish with sweet soy and a second dish with a mixture of black sesame, white sesame, and Korean chili flake.
Dip the tuna in the sweet soy, turning to coat. Transfer to the sesame mixture and coat evenly.
Sear the crusted tuna, a few seconds per side, until the crust sets (not burnt), and the tuna is still completely raw. Set aside until ready to plate.
To Serve:
Use a blow torch to char the small cubes of Asian pear.
Slice 3 slices (½ inch/1.25 cm) of tuna against the grain, place on the right side of a plate, slightly stacked. Scatter the torched cubes of Asian pear on and around the tuna.
On the left side of the plate, use a pastry brush to paint gochujang onto the plate from top to bottom, leaving a couple inches clean on both ends.
Place the quail egg yolk on the top part of the gochujang. Drizzle sweet soy and sesame oil in a fun pattern over the rest of the gochujang.
Before eating, dip a chopstick into the yolk and stir to combine the elements into a sauce for the tuna.
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