1 lb. Yellowfin Tuna
- With your sharpest knife, slice the clean and dry yellowfin tuna into a block, 1 ½ inch around. You want to ultimately cut this block into thin slices against the grain of the meat, so look for that grain as you shape the larger block.
- Roll dry tuna in spices DO NOT put seasoning on cut ends. Be sure that the spices are evenly coated you may need to gently press the seasonings, so that they adhere to the surface, being careful not to smash the flesh.
- Heat dry pan to high heat.
- Place tuna in pan. Use the cut ends for a visual reference as to how much you cook it.
- You want the tuna to sear about a ¼ inch all the way around. Check the ends for a reference on when to remove from the pan.
- Slice the thin strips off the tuna block with your sharpest knife. Do this with one motion; start with the part of the knife's edge closest to the handle and then draw it back toward you in a smooth motion. Do not saw the tuna. Cut the tuna against the grain for a delicate and thin cut.
- The tuna can be served plain or with an Asian dipping sauce. You can plate the tuna over rice, thinly sliced lettuce, cabbage or thin rice noodles.