Italian-style Seared Skipjack Tuna

Seared skipjack tuna, served with Italian dressing with just the right amount of tartness! A big hit at parties!

Italian-style Seared Skipjack Tuna
Photographed by HIDETOSHI HARA

Recipe by
Hiroko Iizuka







Calorie count is per serving.

Ingredients (Serves 4)

  • 1 skipjack tuna (large) (350-400 g)
  • 1 onion
  • 2 red bell peppers (large)
  • 1 bunch hoso-negi green onions
  • [Dressing]

    • 1 tbsp balsamic vinegar
    • 1 tbsp lemon juice
    • 1 large clove garlic (grated)
    • 2 tbsp soy sauce
    • A pinch of salt
    • A small amount of black pepper
    • 50 ml olive oil
  • 2 tbsp rice vinegar



Briefly grill the skin side of the skipjack tuna on a grill (or gridiron), then immediately transfer to ice water to cool rapidly.


Briefly grill the skin side, then transfer the skipjack tuna to ice water to prevent the residual heat from cooking it through.


Wipe the moisture off of the skipjack tuna, then transfer to a tray and pour the rice vinegar over top. Transfer to the refrigerator to chill.


Pouring the rice vinegar over top draws out the moisture from the skipjack tuna, while reducing the "fishiness" of its flavor.


Finely chop the onion and place in water, then strain. Remove the stems and seeds from the red bell peppers, then finely chop. Cut the hoso-negi green onions into rounds.


Mix together the ingredients for the [dressing].


Slice the seared skipjack tuna into slices 1-2 cm thick, then arrange in a single layer on a serving dish. Place the chopped vegetables on top in stripes reminiscent of the Italian flag: from left to right, hoso-negi green onion, onion, and red bell pepper. Just before eating, pour the [dressing] over top and mix together.


Slice the skipjack tuna so that it is thick enough to have a pleasant texture and can easily pick up the dressing.