Are you having trouble deciding between having a medium rare steak or sushi? This dish just might be the solution. Enjoy the succulent flavors of slightly seared thinly sliced tuna with tasty, citrus-based ponzu sauce.
Ingredients/Tools
2 oz. Red tuna (Bigeye tuna)
2 oz. White tuna (Escolar tuna)
1 oz. chop scallions (Green onions)
¼ tsp. white and black sesame seeds
¼ cup ponzu sauce (directions below)
Portable blow torch
Sharp Sashimi knife
Ponzu Sauce Ingredients
Half Duck (preparation below)
1 cup regular soy sauce
1 whole lemon
1 whole orange
¼ cup Mirin (sweet cooking rice wine)
Ponzu Sauce Directions
Cut lemon and oranges in half.
In a small pot add the orange, lemon, soy sauce and mirin.
Bring all the ingredients to boil for about 2 minutes then turn off the heat and set aside.
After the mixture cools, squeeze the juice out of the orange and lemon and then stir into the soy sauce and mirin.
Strain out the seeds from the sauce mixture.
Transfer the strained sauce into a small container with a lid and refrigerate.
Tataki Directions
Slice red and white tuna as thinly as you can, about 1-inch-wide and 2 inches long.
Place the sliced tuna in a round plate. You can alternate the red and white tuna. Be creative or use the photo for inspiration.
Using a portable blow torch sear the red and white sliced tuna.
Add the ponzu sauce and finish it with chopped scallions and sesame seeds.
Enjoy!
Note: The remaining ponzu sauce can be used as a house salad dressing, just add olive oil. Or use it as a dipping sauce for any fried dishes.
