INGREDIENTS
Serves 2
2 medium cucumbers, thinly sliced
2 tablespoons rice vinegar
2 tablespoons granulated sugar
1 (12–16-ounce) slab tuna
2 tablespoons soy sauce
2 tablespoons peanut oil or vegetable oil
1. Toss the cucumbers in a small bowl with the vinegar and sugar, let marinate 30 minutes, then drain.
2. Place the tuna and soy sauce in a medium bowl and marinate 15 minutes, then blot dry.
3. Heat the oil in a medium pan over medium-high heat until barely smoking. Sear the tuna quickly on all sides, no more than 20–30 seconds per side. Remove from the pan.
4. To serve, place a pile of the cucumbers in the center of each plate. Slice the tuna into slabs about 1/2" thick and arrange around the cucumbers. You can also serve this dish with wasabi and ginger as a sashimi course.