Tuna Tataki

Method

1. Cut the tuna fillet into a long, rectangular piece (not a steak), about the size of a filet.
2. Skewer the tuna onto traditional Japanese steel skewers (or long metal skewers).
3. Heat a gas burner or charcoal grill to very high heat (the chef uses gas today but traditionally uses charcoal with rice straw for flavor).
4. Hold the skewered tuna over the flame and sear the surface for just a few seconds on each side. The surface should be lightly cooked while the inside remains raw.
5. Remove the skewers and let the tuna rest at room temperature for several minutes to cool down before slicing.
6. Prepare the ponzu sauce: In a bowl, combine katsuobushi (dried bonito flakes), kombu (dried kelp), soy sauce, and freshly squeezed lime juice (or lemon). For the best flavor, refrigerate for a week, but you can use immediately for this demonstration.
7. Prepare the garnish (ken): Finely slice the white and green parts of spring onions (cipollotto) very thinly diagonally. Also cut daikon sprouts (or use radish sprouts). Soak them in ice water for about 5 minutes to crisp, then drain well.
8. Slice the seared tuna into pieces about 5 mm thick, cutting against the fiber of the fish for tenderness.
9. Plate: Spread a bed of the prepared garnish on the plate. Arrange the tuna slices on top. Lightly drizzle ponzu sauce over the tuna (do not oversaturate). Top with a small amount of grated ginger and crispy fried garlic.