lunch

Tuna Tataki with Ponzu-Ginger Dressing and Scallion Confetti

Name: Tuna Tataki with Ponzu-Ginger Dressing and Scallion Confetti
Ingredients: 0.9 oz (85 g) Sushi-grade tuna loin; 1.2 /4 cup (15 g) Scallions, thinly sliced; 1.2 tbsp (15 ml) Ponzu sauce; 1.2 tsp (2 g) Fresh ginger, finely grated; 0.6 /2 tsp (2.5 ml) Toasted sesame oil; 1.2 tsp (5 ml) Rice vinegar; 1.2 tsp (4 g) Sugar; 1.2 tbsp (15 ml) Water; 0.6 /2 cup (75 g) Cooked edamame, shelled

Nutrition

183

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(9)

Sushi-grade tuna loin0.9 oz (85 g)

Scallions, thinly sliced1.2 /4 cup (15 g)

Ponzu sauce1.2 tbsp (15 ml)

Fresh ginger, finely grated1.2 tsp (2 g)

Toasted sesame oil0.6 /2 tsp (2.5 ml)

Rice vinegar1.2 tsp (5 ml)

Sugar1.2 tsp (4 g)

Water1.2 tbsp (15 ml)

Cooked edamame, shelled0.6 /2 cup (75 g)

Instructions

Pat the tuna loin completely dry with paper towels. This is crucial for a good sear. Heat a cast-iron skillet or heavy-bottomed pan over high heat until it's smoking hot – you want an aggressive sear.

Add 1 teaspoon of neutral oil (like grapeseed or canola, not included in macros for simplicity, but use it!) to the smoking hot pan. Carefully place the tuna loin in the pan and sear for just 30-45 seconds per side, until a dark crust forms but the inside remains rare. You're looking for a deep, mahogany color on the exterior.

Immediately remove the tuna from the pan and set it on a clean cutting board. Let it rest for 2-3 minutes; this allows the residual heat to gently cook the very center without overcooking it.

While the tuna rests, whisk together the ponzu sauce, grated ginger, toasted sesame oil, rice vinegar, and sugar in a small bowl. Add the water to thin the dressing slightly. Taste and adjust seasoning if needed.

Thinly slice the rested tuna against the grain into ¼-inch thick pieces. Arrange the tuna slices fanned out on a small plate.

Scatter the thinly sliced scallions over the tuna, creating a vibrant green 'confetti'. Drizzle generously with the ponzu-ginger dressing. Serve immediately with the shelled edamame on the side.