Tuna Tataki

Instructions

1. Prepare the tuna
   Pat the tuna loin dry with paper towels. This ensures the sesame seeds will adhere properly and helps achieve a better sear. If needed, trim any dark parts or sinew from the tuna.
2. Coat with sesame seeds
   Mix the white and black sesame seeds on a plate. Gently press each side of the tuna loin into the sesame seed mixture, ensuring all sides are evenly coated. The seeds should adhere to the surface without falling off.
3. Sear the tuna
   Heat the oil in a heavy skillet over high heat until it's just smoking. Carefully place the tuna in the hot pan and sear for about 45 seconds to 1 minute per side. The goal is to cook just the outer 2-3mm while keeping the center rare. Remove from heat immediately.
4. Rest and chill
   Place the seared tuna on a plate and transfer to the refrigerator for 10 minutes to stop the cooking process and make it easier to slice cleanly.
5. Make the ponzu sauce
   While the tuna is chilling, combine the soy sauce, lemon juice, rice vinegar, mirin, and grated ginger in a small bowl. Stir well to combine. This creates a simple ponzu-style dipping sauce.
6. Slice and serve
   Using a very sharp knife, slice the tuna against the grain into thin slices, about 1/4 inch thick. Arrange the slices on a serving plate. Garnish with grated daikon, green onions, and a small dollop of wasabi on the side. Serve with the ponzu dipping sauce.