TUNA PONZU

TUNA PONZU image

Yield 2 servings

Number Of Ingredients 13

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1 large cloves garlic, minced
1 shallots, diced
1 tablespoons extra-virgin olive oil
1/3 cup orange juice
1/3 cup low sodium soy sauce
1 teaspoons miso
1 teaspoons wasabi powder
1 teaspoon mirin, or to taste
2 (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

Steps:

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.