In the name of all that is seafood, we swear this is delicious. A culinary try-before-you-die. We know how some people get squeamish when they encounter raw fish, but we don't know anyone who has still felt that way after eating tataki! It is lightly seared, so consider it a delicious stepping stone into the holy land of raw fish! It's paradise here.
Difficulty: 2 / 5
Step 1 - In a shallow container, stir together sesame seeds and grated ginger. Sprinkle tuna loin with fleur de sel and sesame oil, gently rubbing into flesh. Press tuna into sesame seeds and coat fish evenly. Slice tuna loin partway through the top, about 1/4" deep into the fish, about 1/2" apart - this makes slicing easier after searing.
Step 2 - With a paring knife, slice off bottom and top of the lemon, just exposing the flesh. Begin slicing off the rind by running the blade along the outside of the fruit, cutting off as much pith as possible and exposing the lemon's flesh. Cut segments out of the fruit by cutting in-between the membranes and cutting out the flesh in the middle. Cut each segment into 3 small pieces and reserve.
Step 3 - Cut avocado in half and remove the stone in the middle. Peel skin off avocado and begin slicing into small pieces or cubes, about 1/4" big,
similar in size to the cut lemon. Divide micro greens amongst 4 plates and top with radish slices, lemon, avocado slices, and pickled onions.
Step 4 - Preheat a nonstick pan with 2 tbsp EVOO over medium-high heat. Once oil is hot, carefully add tuna to pan and sear one minute per side, turning to evenly sear fish. This light sear will ensure a rare inner tuna, but if you prefer a more cooked fish, add an extra 1-2 minutes per side. Move fish to a clean cutting board, slice along the premade cuts, and serve over greens.
Step 5 - Whisk together Ginger Ponzu Dipping Sauce and drizzle over tuna. Serve any extra sauce alongside each portion.