Seared Tuna Kingoma Tartare

Bring restaurant-quality Japanese fusion dining straight to your home table with this Seared Tuna Kingoma Tartare. Featuring melt-in-your-mouth sashimi-grade tuna lightly seared for texture, creamy avocado, crisp Japanese cucumber, and the nutty richness of Kenko Creamy Kingoma (Golden Sesame) Dressing, this appetizer looks breathtaking and takes just 20 minutes to craft.

Ingredients

Fresh Base

• 3 oz. Sashimi-grade tuna block
• ¼ Medium ripe avocado (diced)
• ⅓ Japanese cucumber (crisp and seeded)
• 3 Fresh scallions (thinly sliced)
• Pinch Fine sea salt
• ½ tbsp. Neutral cooking oil (for searing)

Kingoma Dressing & Seasonings

• 2 tbsp. Kenko Creamy Kingoma (Golden Sesame) Dressing (plus extra for plating drizzle)
• ½ tsp. Kikkoman Soy Sauce
• ½ tsp. J-Basket 100% Pure Sesame Oil
• 1 tsp. WelPac Roasted White Sesame Seeds (Iri Goma)
• Coarse-ground black pepper, freshly cracked to taste

Step-by-Step Culinary Guide

1. Cure & Prep the Tuna:
   Use clean paper towels to gently blot away excess surface moisture from your tuna block. Sprinkle lightly with a pinch of salt and let rest for 5 minutes. Blot a second time to remove any drawn-out moisture (this guarantees a firm texture and clean sear). Cut the tuna, peeled avocado, and Japanese cucumber into neat ½-inch cubes. Finely slice your scallions.
2. Flash-Sear the Tuna:
   Heat ½ tablespoon of cooking oil in a non-stick skillet over medium-high heat. Once shimmering, add the tuna cubes. Roll them quickly around the hot pan for just 30 to 45 seconds to sear the exterior lightly while keeping the interior rich, rare, and buttery. Remove immediately from the pan.
3. Dress & Toss:
   In a chilled mixing bowl, combine the seared tuna, diced avocado, crunchy cucumber, Kenko creamy kingoma dressing, soy sauce, pure sesame oil, and roasted white sesame seeds. Toss gently with a spoon so the avocado holds its clean cube shape.
4. Plate & Elevate:
   Position a 2½ to 3-inch culinary ring mold in the center of your serving plate. Pack the base halfway with the avocado and cucumber mixture, then layer the seasoned tuna cubes generously to the top. Gently lift the ring mold straight up. Garnish with scallions, freshly cracked black pepper, and an artistic drizzle of kingoma dressing around the plate rim. Serve immediately.