Seared Tuna

Seared tuna with sesame crust draws inspiration from Japanese tataki, a technique where raw fish or meat is briefly seared over a high flame, leaving the centre virtually uncooked.

This method became prominent during the Meiji era as Japan opened to Western culinary influences, adapting European searing techniques to local tastes. The use of sesame seeds reflects their long history in East Asian cooking, where they have been cultivated for over 3,000 years and prized for their oil and nutty flavour.

In contemporary kitchens, this preparation bridges traditional sashimi culture with Western preferences for cooked textures, creating a dish that honours its Japanese roots whilst accommodating modern palates. The saku block cut, specifically designed for uniform slicing, represents the precision of Japanese fishmongering traditions that prioritise presentation and texture. ■

See the full recipe for Seared Tuna