An Elegant Touch to Your Everyday Seared Skipjack Tuna

An Elegant Touch to Your Everyday Seared Skipjack Tuna

With just one extra step, you can make this dish easier to eat and tastier, too.


Sashimi-grade seared skipjack tuna (including supplied sauce and ginger)
1 pack
Lettuce, radish sprouts, shiso leaves, onions, or other garnishes
as needed
Sesame oil (for finishing)
about 1 tablespoon
Young green scallions (finely chopped)
about 1 tablespoon
White sesame seeds (to taste)
to taste


1. Layer vegetables of your choice on a platter. I recommend sliced onions.
3. Mix the sauce and slice the bonito into cuts of desired size.
4. Arrange the bonito on top of the vegetables from Step 1, garnish with young green scallions, and drizzle sauce over slices of bonito.
5. This is the standard way to prepare seared bonito.
6. Put sesame seeds in a pan, add sesame oil, and heat. (Remove from heat when the sesame seeds start to brown.)
7. Pour the seeds and oil over the bonito, and serve.
8. It should make a nice sizzling sound. Please add this small touch to your seared bonito next time.

Story Behind this Recipe

Since my family was concerned about the smell, they wouldn't eat seared tuna, but I made it easier to eat by pouring heated sesame oil on top.