Lunch · Japanese · 10 min
Tuna Tataki with Ponzu Sauce
- Calories
- 178
- Protein
- 20g
- Carbs
- 11g
- Fat
- 5g
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
Method
- 01Prepare the ponzu sauce: In a small bowl, whisk together the ponzu sauce, soy sauce, rice vinegar, mirin, grated ginger, and minced garlic. Set aside.
- 02Pat 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.
- 03Let the tuna rest for 1 minute, then slice it into 1/4-inch thick pieces.
- 04Arrange the sliced tuna on a plate. Drizzle generously with the prepared ponzu sauce.
- 05Garnish with thinly sliced scallions, toasted sesame seeds, rehydrated wakame seaweed, and thinly sliced radish.
- 06Drizzle with a touch of sesame oil just before serving.
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