Tuna with Ponzu
Nb persons: 8
Yield:
Preparation time: 20 minutes
Total time: 30 minutes
Source:
| 3 large cloves | garlic, minced |
| 3 | shallots, diced |
| 3 tablespoons | extra-virgin olive oil |
| 1 cup | orange juice |
| 1 cup | low sodium soy sauce |
| 4 tablespoons | miso |
| 2 tablespoons | wasabi powder |
| 1 tablespoon | mirin, or to taste |
| 8 | (1/2-inch thick) yellowfin tuna steaks, (about 4 to 6 ounces each) |
| Kosher salt and freshly ground black pepper | |
| White sticky rice, for serving | |
| Sliced radicchio, for serving | |
| Sliced romaine lettuce, for serving |
Preheat an outdoor grill to medium-high heat.
In a large skillet over medium heat, sweat garlic and shallots in olive oil until shallots are softened, about 4 to 5 minutes.
Deglaze pan with orange juice and soy sauce. Bring to a boil. Transfer mixture to blender. Add miso, wasabi and mirin. Blend until smooth.
Season tuna steaks with salt and pepper. Sear tuna on grill, about 1 to 2 minutes per side for rare. Slice tuna and plate immediately on bed of white sticky rice and finely sliced radicchio and romaine. Drizzle with ponzu sauce.
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