Flame-seared tuna

This is a technique originating from Japanese cuisine, normally done with tuna or salmon belly. The dramatic flaming of the fish can even be done at the table.

Ideally, use Saku Block tuna; this is a special cut of tuna without streaks, cut in exact-size blocks of 15x7x3cm.

Flame-seared tuna

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tuna, preferably Saku Block



fleur de sel and pepper

Preparation method

  • Cut the tuna into thin slices.
  • Sear the tuna lightly with the blowtorch to create a savoury, roasted flavour.
  • Season with salt and pepper or other flavour enhancers of your choice, such as soy sauce.

Serving suggestions

  • As a component in an amuse-bouche with a marshmallow of wasabi.
  • As a sushi component.
  • As a component in a salad, alongside components of quinoa, cucumber and soy.

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