Seared Tuna is a popular dish served at Izakaya or Robatayaki estaurants (Japanese food bars) throughout Japan. Traditionally, the surface of the tuna is seared over flames, often fueled with rice straw or charcoal, which adds a smoky aroma while leaving the inside raw. It’s served with ponzu (a tangy citrus-soy sauce) and wasabi, making it an excellent appetizer that pairs well with sake or your drinks of choice.