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Tuna Tataki with Ponzu Sauce

Name: Tuna Tataki with Ponzu Sauce
Ingredients: 3 oz (85 g) Sushi-grade tuna loin; 2 tbsp (30 ml) Ponzu sauce; 1 tsp (5 ml) Soy sauce (low sodium); 1 tsp (5 ml) Rice vinegar; 1 tsp (5 ml) Mirin; 1/2 tsp Fresh ginger, grated; 1/4 clove Garlic, minced; 1/2 tsp (2.5 ml) Sesame oil; 1 tbsp Scallion, thinly sliced; 1/2 tsp Toasted sesame seeds; 1/4 cup (15 g) Wakame seaweed, rehydrated and chopped; 2 thin slices Radish, thinly sliced

Nutrition

178

kcal

Calories

19.8

Protein

10.7

Carbs

4.8

Fat

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Ingredients(12)

Sushi-grade tuna loin3 oz (85 g)

Ponzu sauce2 tbsp (30 ml)

Soy sauce (low sodium)1 tsp (5 ml)

Rice vinegar1 tsp (5 ml)

Mirin1 tsp (5 ml)

Fresh ginger, grated1/2 tsp

Garlic, minced1/4 clove

Sesame oil1/2 tsp (2.5 ml)

Scallion, thinly sliced1 tbsp

Toasted sesame seeds1/2 tsp

Wakame seaweed, rehydrated and chopped1/4 cup (15 g)

Radish, thinly sliced2 thin slices

Instructions

Prepare the ponzu sauce: In a small bowl, whisk together the ponzu sauce, soy sauce, rice vinegar, mirin, grated ginger, and minced garlic. Set aside.

Pat the tuna loin dry with paper towels. Sear the tuna on all sides in a very hot, lightly oiled skillet (or use a kitchen torch) for about 30-60 seconds per side, until a crust forms but the inside remains rare. Alternatively, for a more traditional approach, you can sear it over a binchotan charcoal grill.

Let the tuna rest for 1 minute, then slice it into 1/4-inch thick pieces.

Arrange the sliced tuna on a plate. Drizzle generously with the prepared ponzu sauce.

Garnish with thinly sliced scallions, toasted sesame seeds, rehydrated wakame seaweed, and thinly sliced radish.

Drizzle with a touch of sesame oil just before serving.