Sesame-Crusted Tuna Crudo with White Soy Ponzu Recipe
Introduction
This Tuna Crudo recipe features sushi-grade bluefin tuna coated in a crunchy sesame crust and served with a flavorful white soy ginger ponzu. It’s a fresh, elegant dish perfect for impressing guests or enjoying a light, sophisticated meal at home.
Ingredients
- 6-8 oz bluefin tuna (sushi-grade)
- 2 tbsp kosher salt
- 1 tbsp cane sugar
- ¼ cup white soy sauce
- 1½ tbsp mirin
- 2 tbsp rice vinegar
- ½ tsp freshly grated ginger
- ¼ tsp freshly grated garlic
- 1 tsp agave syrup
- 1 tsp bonito flakes
- 1 small carrot
- Oil (for frying)
- 1 tsp white soy sauce
- 1 tsp honey
- 2½ tbsp black sesame seeds
- 2½ tbsp toasted sesame seeds
- Japanese mayo
- 1 jalapeño (sliced)
- Chives (chopped)
- Salsa macha or chili oil (for drizzling)
Instructions
- Step 1: Mix the kosher salt and cane sugar together. Place the tuna on a wire rack set over a baking sheet and evenly sprinkle the salt-sugar mixture on both sides. Refrigerate for 15 to 30 minutes to cure. After curing, rinse the tuna well and dry it thoroughly with paper towels.
- Step 2: Prepare the white soy ginger ponzu by whisking together white soy sauce, mirin, rice vinegar, grated ginger, grated garlic, agave syrup, and bonito flakes in a bowl. Set aside.
- Step 3: Peel the carrot and slice it very thinly using a mandolin, then cut into matchsticks. Heat oil in a small pan over medium heat and fry the carrot matchsticks until golden. Drain on paper towels and set aside.
- Step 4: Make the sesame crust by stirring together 1 tsp white soy sauce and 1 tsp honey. Brush this mixture evenly over the cured tuna. On a plate, mix the black and toasted sesame seeds, then coat the tuna on both sides with the seeds.
- Step 5: Slice the sesame-crusted tuna into ½-inch pieces. Strain the white soy ginger ponzu onto your serving plate and arrange the tuna slices on top. Add a dollop of Japanese mayo and a slice of jalapeño on each piece. Garnish with the crispy carrots, chopped chives, and finish with a drizzle of salsa macha or chili oil.
Tips & Variations
- Use sushi-grade tuna for the best texture and safety when serving raw.
- Adjust the amount of chili oil or jalapeño to control the spice level.
- To make it gluten-free, verify that your white soy sauce and mirin are gluten-free varieties.
- For a milder alternative, replace jalapeño with thinly sliced cucumber or radish.
Storage
This dish is best enjoyed fresh. If you have leftovers, store the tuna and components separately in airtight containers in the refrigerator for up to 1 day. Reheat is not recommended as the tuna is served raw and the crispy carrots will lose their texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of fish instead of bluefin tuna?
Yes, you can substitute with other sushi-grade fish like yellowfin tuna or salmon, but be sure to use fresh, high-quality fish suitable for raw consumption.
What if I don’t have white soy sauce?
You can substitute regular soy sauce, but white soy sauce has a milder flavor and lighter color, so the taste and presentation may differ slightly.
PrintSesame-Crusted Tuna Crudo with White Soy Ponzu Recipe
This Tuna Crudo recipe features sushi-grade bluefin tuna, delicately cured and coated with a flavorful sesame crust, served with a tangy white soy ginger ponzu, crispy fried carrot matchsticks, and garnished with Japanese mayo, jalapeño slices, chives, and a drizzle of chili oil for the perfect balance of textures and flavors.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
- Diet: Halal
Ingredients
Tuna and Seasoning
- 6–8 oz bluefin tuna (sushi-grade)
- 2 tbsp kosher salt
- 1 tbsp cane sugar
White Soy Ginger Ponzu
- ¼ cup white soy sauce
- 1½ tbsp mirin
- 2 tbsp rice vinegar
- ½ tsp fresh grated ginger
- ¼ tsp fresh grated garlic
- 1 tsp agave syrup
- 1 tsp bonito flakes
Crispy Carrots
- 1 small carrot
- Oil (for frying)
Sesame Crust
- 1 tsp white soy sauce
- 1 tsp honey
- 2½ tbsp black sesame seeds
- 2½ tbsp toasted sesame seeds
Garnishes
- Japanese mayo
- 1 jalapeño (sliced)
- Chives (chopped)
- Salsa macha or chili oil (for drizzling)
Instructions
- Cure the Tuna: Mix the kosher salt and cane sugar together. Place the bluefin tuna on a wire rack set over a baking sheet. Sprinkle the salt and sugar mixture evenly over both sides of the tuna. Refrigerate to cure for 15 to 30 minutes. Once cured, rinse the tuna thoroughly under cold water to remove excess salt and sugar, then pat it dry with paper towels.
- Prepare the White Soy Ginger Ponzu: In a mixing bowl, whisk together the white soy sauce, mirin, rice vinegar, freshly grated ginger, freshly grated garlic, agave syrup, and bonito flakes. Set the ponzu aside to allow flavors to meld.
- Make the Crispy Carrots: Peel the carrot and slice it very thinly using a mandolin, then cut the slices into matchsticks. Heat sufficient oil in a small pan over medium-high heat. Fry the carrot matchsticks until they turn golden and crispy, then remove them using a spider ladle and place them on paper towels to drain excess oil.
- Prepare the Sesame Crust: In a small bowl, mix together 1 teaspoon white soy sauce and 1 teaspoon honey. Brush this mixture evenly over both sides of the cured tuna. On a plate, combine the black sesame seeds and toasted sesame seeds, then press the tuna into the seeds to coat it thoroughly on all sides.
- Assemble the Dish: With a sharp knife, slice the sesame-crusted tuna into ½-inch thick pieces. Strain the white soy ginger ponzu sauce onto your serving plate to create a flavorful base. Neatly arrange the tuna slices on top of the ponzu. Add a small dollop of Japanese mayo and a slice of jalapeño on each piece of tuna. Finally, top with crispy carrots, chopped chives, and a drizzle of salsa macha or chili oil for extra flavor and heat.
Notes
- Use sushi-grade bluefin tuna to ensure the best texture and safety for raw consumption.
- Curing the tuna lightly with salt and sugar enhances flavor and firms up the texture.
- Adjust the amount of jalapeño and chili oil according to your spice preference.
- Serve immediately after assembly for the freshest taste and best presentation.
- You can substitute the carrot matchsticks with fried lotus root or thin fried leeks for variation.
Keywords: Tuna Crudo, Sesame Crusted Tuna, White Soy Ponzu, Japanese appetizer, raw tuna, sushi-grade tuna, crispy carrots, ponzu sauce
