This ancient technique was invented by the samurai. The unique tenderness is the result of the difference in temperature during preparation.
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- Trim the tuna and cut into desired serving sizes.
- Dry the tuna well on paper towels.
- Have an ice water bath ready.
- Brown the tuna on all sides quickly at high temperature. This can be done over an open flame, in a very hot pan or with a blowtorch.
- Immediately submerge the tuna in ice water to stop the cooking process.
- Dry with paper towels and refrigerate for about one hour.
- In Japan, the tuna is traditionally marinated in ponzu.
- As a component in a cold starter, e.g. with components of avocado, crab, and corn.
- As a component in a cold starter, e.g. with components of cucumber, quinoa, and avocado.