Charred Tuna Sashimi with Brown Buttered Onions
by Chef Tu David Phu
This is the perfect recipe to impress your friends, but with little to no effort. It’s also a great excuse to buy a kitchen torch…or befriend a flame-loving friend who just might have one laying around. The ingredients really speak for themselves in this dish, so make sure to use sushi-grade tuna for the freshest flavor and optimal texture. The high-quality fish paired with the luscious brown butter onions makes for a real show-stopper.
- 1/4 lb fresh tuna, center cut loin
- 1 whole onion
- 1/2 lemon
- 3 tbsp salt
- 1/2 lb butter
- 1/4 c. neutral frying oil
- Togarashi for garnish
Prepare Brown Buttered Onions
- Peel and halve onions. Then, very carefully, slice razor thin using a mandolin.
- Preheat skillet with oil. Then start browning onions, stirring and folding often. This can take a while so be patient!
- Once onions start to brown, add butter and brown butter with onion.
- Season with a few pinches of salt. Be sure to taste it!
- Remove tuna skin and slice into sashimi-sized slices.
- Tip: cut against the grain.
Assemble & Your Charred Tuna Sashimi
- Season tuna with salt and dress tuna with fresh squeeze of lemon.
- Garnish with rosettes of warm, brown-buttered onions.
- Drizzle brown butter from skillet.
- Using a blowtorch, brûlée tuna for 5 seconds on all sides.
- Generously sprinkle togarashi seasoning.