For this recipe, the tuna needs to be served raw to rare in the interior. The secret is to sear the strips of tuna in a blazing hot cast-iron frying pan. Don’t try grilling the tuna. Even the very hottest gas grill will not be hot enough—by the time the tuna is seared on the outside, it will be overcooked in the interior.

Serves 10

  • 1 pound raw tuna filet, sashimi grade
  • 2 teaspoons freshly ground black pepper
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon lime zest
  • 2 teaspoons lime juice
  • 2 tablespoons Grand Marnier
  • 1 tablespoon very finely minced fresh ginger
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Louisiana or Asian chili sauce
  • 1 teaspoon finely grated or minced orange skin
  • 1/2 teaspoon salt
  • 1 cup mayonnaise
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons capers, rinsed and drained

Cut tuna into 1-inch wide strips. Rub with olive oil and black pepper. Heat a cast-iron frying pan over high heat for 10 minutes. The pan must be blazing hot! Then add tuna to frying pan. Sear tuna 15 seconds on each side, then remove immediately from pan. Using a very sharp thin-bladed knife, cut into 1/4-inch thin slices. Arrange fish on a serving platter. Cover with plastic wrap and refrigerate.

In a small bowl combine lime zest, lime juice, Grand Marnier, ginger, Worcestershire sauce, chili sauce, orange skin, salt, and mayonnaise.

Last-Minute Assembly Chop the parsley; zest the lime; and set aside capers. Place approximately 1 teaspoon of the mayonnaise mixture in the center of each piece of tuna. Sprinkle on the parsley, lime zest, and capers. Serve at once.