# Bluefin Tuna Two Ways: Zuke, Crisp Tuna Fat and Rhubarb-Tamari Seared Tuna, Followed by Poke > Start with bluefin in three textures: silky tamari-cured slices, crisp fatty trimmings and quickly seared pieces with tart rhubarb tamari. Follow with generous poke bowls, where cucumber, radish, avocado and seaweed bring crunch, richness and a clean ocean finish. - URL: https://www.chezjk.com/recipes/bluefin-tuna-zuke-crispy-tuna-fat-seared-tuna-with-rhubarb-tamari-tuna-poke-bowl - Author: Jonathan Katzman - Cooked and photographed: 2025-06-04 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, dairy-free, nut-free, pescatarian ![Bluefin Tuna Two Ways: Zuke, Crisp Tuna Fat and Rhubarb-Tamari Seared Tuna, Followed by Poke](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Fc9df8ab7318d8894.jpg) ## Bluefin Tuna Zuke A short tamari marinade seasons the surface without overwhelming the clean flavor or firm, silky texture of bluefin. ### Ingredients - 8 oz bluefin tuna loin suitable for raw consumption - 3 tbsp gluten-free tamari - 2 tbsp sake - 2 tbsp water ### Instructions 1. Simmer the sake and water for 2 minutes. Remove from the heat, add the tamari and chill completely. 2. Slice the cold tuna across the grain into 1/4-inch slices. Arrange in a small nonreactive container and coat with the cold marinade. 3. Refrigerate for 15–20 minutes, turning once. Lift out and gently blot before serving; discard the used marinade. ### Notes - For all raw and rare tuna in this meal, buy from a trusted supplier who confirms suitability for raw consumption, and maintain refrigeration at 40°F or below. Marinating and surface searing do not make unsuitable fish safe to eat raw. People at increased risk of foodborne illness should avoid raw or undercooked fish. ## Crisp Tuna Fat Slow rendering turns fatty belly trimmings into small, savory crisp bites that contrast with the zuke. ### Ingredients - 4 oz fatty bluefin belly trimmings, skin and tough connective tissue removed - 1 tsp avocado oil - 1 pinch fine sea salt ### Instructions 1. Cut the cold trimmings into thin, bite-size pieces and pat very dry. 2. Place in a small skillet with the avocado oil over medium-low heat. Cook gently, turning occasionally, until fat renders and the pieces become golden at the edges, about 8–12 minutes. 3. Briefly raise the heat to medium if needed to crisp the edges. Drain on a rack or paper towel and salt lightly. Serve promptly. ### Notes - Use genuinely fatty belly offcuts rather than lean tuna scraps; lean pieces will dry out rather than render. Expect crisp edges and a tender center, not pork-like crackling. ## Seared Bluefin Tuna A hot, brief sear gives the tuna a savory crust while preserving a tender center; the rhubarb sauce supplies the acidity. ### Ingredients - 12 oz bluefin tuna suitable for rare serving, cut into 4 thick blocks - 2 tsp avocado oil - 1/4 tsp fine sea salt ### Instructions 1. Pat the tuna thoroughly dry and salt lightly immediately before cooking. 2. Heat a heavy skillet over medium-high heat. Add the avocado oil, then the tuna once the oil shimmers. 3. Sear the two broad faces for 45–60 seconds each, then briefly sear the remaining sides. Look for light browning and an opaque outer band with a rare center. 4. Rest for 2 minutes, then cut into thick pieces if desired. Serve over the rhubarb tamari. ### Notes - Rare tuna remains undercooked. For a fully cooked version, reduce the heat after browning and cook to 145°F in the center; the texture will be firmer. ## Rhubarb Tamari Rhubarb brings seasonal tartness to tamari's deep savoriness. Straining keeps the sauce light enough for delicate tuna. ### Ingredients - 4 oz rhubarb stalks, thinly sliced; leaves discarded - 1/3 cup water - 2 tbsp gluten-free tamari - 1 tsp honey - 2 thin slices fresh ginger ### Instructions 1. Combine the rhubarb, water and ginger in a small saucepan. Cover and simmer gently for 8–10 minutes, until the rhubarb collapses. 2. Pass through a fine sieve, pressing gently to extract the liquid. Discard the solids. 3. Return the liquid to the pan with the tamari and honey. Simmer for 1–2 minutes, keeping it fluid rather than reducing it to a salty glaze. 4. Taste warm. Add a little water if too salty or sharp, or a few drops of honey if the rhubarb is particularly tart. ### Notes - Make up to 3 days ahead and refrigerate. Serve warm or at room temperature. ## Bluefin Tuna Poke Large cubes keep the tuna lush and distinct. Tamari, sesame oil and scallions provide a restrained dressing that leaves room for the fresh toppings. ### Ingredients - 1 lb bluefin tuna suitable for raw consumption - 2 tbsp gluten-free tamari - 2 tsp toasted sesame oil - 2 tsp unseasoned rice vinegar - 3 scallions, sliced - 2 tsp toasted sesame seeds ### Instructions 1. Remove any sinew from the tuna and cut into 3/4-inch cubes. Keep refrigerated while preparing the remaining components. 2. Whisk together the tamari, sesame oil and rice vinegar. 3. Just before serving the second course, gently toss the tuna with the dressing, scallions and sesame seeds. Keep cold and serve within 10–15 minutes for the best texture. ### Notes - Reserve any tuna intended for leftovers undressed and refrigerated rather than leaving it on the table during the first course. ## White Rice for the Poke Bowls A modest layer of rice catches the poke seasoning and makes the second course satisfying without burying the fish. ### Ingredients - 1 cup short-grain white rice - 1 1/4 cups water, or the amount specified for the rice ### Instructions 1. Rinse the rice in several changes of water and drain. 2. Combine with the measured water in a small saucepan. Bring to a boil, cover and reduce to very low heat. Cook for 15–18 minutes, or according to the package. 3. Remove from the heat and rest, covered, for 10 minutes. Fluff and let the serving portion cool to lukewarm before adding raw tuna. ### Notes - Do not put cold raw fish directly onto steaming-hot rice. An optional strict-paleo bowl base is cauliflower rice, cooled before assembly. ## Fresh Poke Bowl Fixings Cucumber and radish add crispness, avocado softens the salty dressing, and leafy herbs keep the bowl bright. ### Ingredients - 1 small English cucumber, thinly sliced - 1 small watermelon radish, scrubbed and thinly sliced - 1 large ripe avocado, cubed - 1 cup tender watercress sprigs, washed and dried - 1/2 cup cilantro leaves and tender stems - 2 tsp unseasoned rice vinegar - 2 tsp toasted mixed black and white sesame seeds - 1 pinch fine sea salt ### Instructions 1. Keep the cucumber, radish and washed greens separate and chilled until needed. 2. Just before assembly, toss the cucumber and radish with the rice vinegar and a small pinch of salt. 3. Cut the avocado last. Arrange the vegetables, avocado and herbs in separate clusters around the poke, then sprinkle with sesame seeds. ### Notes - If the radish is especially peppery, soak the slices in ice water for 10 minutes, then drain and dry. ## Sesame Wakame A small portion of seaweed adds a slippery-crisp texture and ocean savor without competing with the tuna. ### Ingredients - 1/3 oz plain dried wakame - 2 tsp unseasoned rice vinegar - 1 tsp gluten-free tamari - 1/2 tsp toasted sesame oil ### Instructions 1. Soak the wakame in cold water according to the package, usually 5–10 minutes. 2. Drain, rinse and squeeze gently but thoroughly. Cut any long pieces into bite-size lengths. 3. Toss with the vinegar, tamari and sesame oil. Refrigerate until bowl assembly. ### Notes - Use plain dried seaweed rather than a pre-seasoned salad so the salt level remains controlled. ## Overall Timing / Workflow Complete the sauce and vegetable preparation first, then handle each tuna preparation close to serving so the two courses retain distinct textures. ### Instructions 1. 0:00 — Refrigerate all tuna at 40°F or below. Start the rhubarb sauce and prepare the zuke marinade so both have time to cool. 2. 0:10 — Start the rice. Rehydrate and dress the wakame; wash and slice the vegetables, keeping the avocado whole. 3. 0:25 — Slice and marinate the zuke. Portion the searing tuna and cube the poke tuna with clean utensils, keeping each refrigerated separately. 4. 0:30 — Render the tuna fat. Finish the rhubarb sauce and keep gently warm. Fluff the rice and spread the portion for serving in a shallow bowl to cool slightly. 5. 0:45 — Drain the zuke, sear the tuna and serve the first course with the crisp fat and sauce. 6. After the first course — Cut the avocado, season the fresh toppings and dress the poke. Assemble the second course immediately. ### Notes - Keep the poke tuna refrigerated throughout the first course. Clean and sanitize the board and knife after raw-fish preparation. ## Plating Separate clusters make the first course a tasting of textures, while a divided bowl lets each poke topping retain its character. ### Instructions 1. For the first course, fan the zuke slices on one side of each plate. Spoon a small pool of rhubarb tamari on the opposite side and set the seared tuna over it. Place a few crisp tuna-fat pieces between the two. 2. For the second course, divide the lukewarm rice among four bowls. Add poke on one side and arrange cucumber, radish, avocado and wakame in distinct groups around it. 3. Tuck the watercress and cilantro between the toppings and finish with sesame seeds. Serve immediately without flooding the bowl with extra dressing. ## Leftover Path Storing fish, rice and toppings separately preserves texture and allows leftover tuna to become a cooked meal rather than a second raw serving. ### Instructions 1. Refrigerate promptly in separate shallow containers. Discard fish left unrefrigerated for more than 2 hours, or 1 hour above 90°F. 2. Use reserved raw or rare tuna within 24 hours, or sooner if directed by the supplier. Prefer cooking leftovers to 145°F rather than serving them raw again. 3. Cool leftover rice promptly, refrigerate within 2 hours and use within 3–4 days. Reheat until steaming throughout. 4. Make a cooked tuna rice bowl with reheated rice, freshly cooked tuna, remaining cucumber and wakame, and a little reserved rhubarb tamari that has not contacted raw fish. 5. Keep the sauce refrigerated for up to 3 days and the dressed wakame for up to 2 days. Avocado and crisp tuna fat are best eaten during the original meal. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.