The Kona-to-Kowloon Togarashi Ahi Tuna & Quick-Pickled Chili Kumquat Desk Escape

Instructions

1. 1

   Boarding call at departure gate cutting board! In a small bowl or wide-mouth half-pint jar, whisk together 0.5 cup rice vinegar, 1.5 tbsp honey, and 0.5 tsp kosher salt until the honey dissolves. Stir in 1 small Thai bird's eye chili and 6 oz fresh kumquats. Push the fruit down so it is fully submerged. Let them flash-pickle at room temperature while you prep the rest—the citrus oils and vinegar create instant sweet-tart fireworks.

   4 min

   Tip: Kumquat rinds are naturally sweet and edible; pop out any stray seeds with the tip of your pairing knife before dropping them in the brine.

2. 2

   Grab your trusty salad dressing mason jar and combine 2 tbsp low-sodium tamari, 2 tbsp fresh lime juice, 1.5 tbsp toasted sesame oil, and 1 tbsp finely grated fresh ginger. Screw on the lid tightly and give it a vigorous 15-second workout until emulsified and glossy.

   3 min

   Tip: Making dressing in a jar means zero whisk cleanup and built-in leakproof transport if you are prepping this the night before.

3. 3

   Season 12 oz sushi-grade ahi tuna steak on all sides with the remaining 0.5 tsp kosher salt. On a shallow plate, blend 1.5 tbsp shichimi togarashi, 1 tbsp white sesame seeds, and 1 tbsp black sesame seeds. Firmly press the tuna into the spice mixture on every surface so you get an unbroken, gorgeous speckled armor.

   3 min

   Tip: Patting your tuna bone-dry with paper towels first is the secret passport to an adhesive crust that won't flake off in the pan.

4. 4

   Set a heavy skillet or cast-iron pan over medium-high heat until shimmering hot. Swirl in 1 tbsp neutral cooking oil, then lay in the crusted tuna. Sear undisturbed for precisely 45 to 60 seconds per side, just until a delicate 1/8-inch golden crust forms while keeping the interior ruby-red and sashimi-rare. Transfer directly to a clean board and let rest for 3 minutes before slicing.

   3 min

   Tip: Do not wander away! Ahi sears in the blink of an eye. If your steak is on the thinner side, cut the sear down to 35 seconds per side.

5. 5

   While the tuna rests, build your salad launchpad. In a large bowl, toss 5 cups shredded napa cabbage and romaine mix, 1 cup English cucumber, 0.5 cup roughly torn fresh cilantro, 0.25 cup torn fresh mint leaves, and 3 stalks scallions with three-quarters of the shaken ginger-lime dressing.

   3 min

   Tip: Dress the crunch greens right before serving so every ribbon of cabbage retains that crisp, refreshing snap.

6. 6

   Using a very sharp chef's knife, slice the rested seared tuna across the grain into 1/4-inch jewel-toned slices. Divide the herb-packed greens between two wide bowls, fan the sliced tuna over top, and spoon on the quick-pickled kumquats with a splash of their tangy chili brine. Drizzle with the remaining dressing and scatter 0.25 cup crispy fried shallots over everything for total texture bliss.

   3 min

   Tip: Packing for the office? Pack the sliced seared tuna and pickled kumquats in one container, greens in another, and assemble at your desk to make coworkers wildly envious.