Szechuan-Spiced Bluefin Tuna with...Szechuan-Spiced Bluefin Tuna with Kimchi-Infused Beurre Blanc

An avant-garde exploration of heat: Sashimi-grade tuna crusted in a vibrant Szechuan-Thai spice blend, served over a silky, fermented kimchi butter sauce.

Ingredients

Cooking Instructions

1. 01

   In a spice grinder or mortar and pestle, pulverize the toasted Szechuan peppercorns and dried Thai bird's eye chilies. Sift through a fine-mesh sieve and combine with the Shichimi Togarashi.

2. 02

   Season the tuna loin with a pinch of sea salt, then press all sides into the spice mixture until evenly and heavily crusted.

3. 03

   For the Beurre Blanc: Combine the brunoised shallot and white wine in a small saucepan. Reduce over medium heat until the liquid has almost entirely evaporated (au sec).

4. 04

   Pour in the kimchi juice and reduce by half until the liquid is syrupy.

5. 05

   Reduce the heat to the lowest setting. Gradually whisk in the cold butter cubes one at a time, maintaining an emulsion. Once all butter is incorporated, strain through a chinois or fine-mesh sieve and keep in a warm spot (not hot, or it will split).

6. 06

   Heat a heavy carbon steel or cast-iron skillet over high heat with the grapeseed oil until it reaches its smoke point.

7. 07

   Sear the tuna loin for precisely 15 seconds per side. The goal is a deep aromatic crust with a completely raw, cool center. Remove and rest for 1 minute.

8. 08

   Slice the tuna into 1cm medallions using a very sharp knife. Spoon the warm Kimchi Beurre Blanc onto the base of the plate, fan the tuna on top, and garnish with pickled Fresno chili rings.