Tuna Seared

Seared tuna: tuna loin cooked briefly at high heat until the outside chars and the centre remains raw, typically served with sesame, soy, wasabi, or a citrus dressing. The searing changes the pairing calculus significantly from carpaccio; the charred exterior adds smoke and caramelisation, the soy and sesame add umami and fat, and the wasabi brings a sharp nasal heat. The raw centre retains the iron-mineral character of raw tuna. The wine must handle the charred exterior, the soy umami, and the wasabi simultaneously.