Best Tuna Ponzu Recipes

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TUNA TATAKI WITH PONZU



Tuna Tataki with Ponzu image

Luscious tuna is prepared tataki-style-seared, chilled, and thinly sliced-then served with glossy flame-roasted peppers and a bright homemade ponzu sauce. While it looks almost too pretty to eat, take one bite and you won't put your chopsticks down until it's gone!

Provided by Michael Lewis

Categories     appetizer

Time 2h20m

Yield 4 servings

Number Of Ingredients 20

2 cups bonito flakes, salted, dried, and cured tuna, available in Asian grocery stores or online
3 slices orange (cut crosswise)
1 sheet kombu, about ½ ounce, dried kelp, available in many grocery stores or online
1 1/2 tablespoons sake
3 tablespoons mirin
2/3 cup unseasoned ponzu, may substitute fresh lemon, lime, or orange juice plus 1 teaspoon rice vinegar
1/2 cup white soy sauce, may substitute light or regular soy sauce
1 tablespoon rice vinegar
2 fillets sashimi-grade tuna, 1½-inch thick, about 1 lb total
7 tablespoons extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
3 bell peppers, red, yellow, and/or orange
1 shallot
1 clove garlic
1 knob ginger, about 2 inches
2 teaspoons toasted sesame oil
1 tablespoon fish sauce, divided
1 scallion
1/2 serrano pepper

Steps:

  • White Ponzu Sauce, part 1: Into a jar, add bonito flakes and 3 orange slices. Lay kombu on a flat surface and use a damp towel to wipe off the crystallized white salt on both sides. Cut the kombu into smaller pieces, then score in a cross-hatch pattern. Set aside.
  • White Ponzu Sauce, part 2: In a small saucepan, add sake and mirin; bring to a boil over high heat. Then add unseasoned ponzu, white soy sauce, and rice vinegar. Return to a simmer; add kombu pieces and turn off heat. Stir to soften kombu; then pour contents of saucepan into the jar with oranges and bonito. Stir to combine, then set aside to cool, 1 hour. Makes about 1 cup White Ponzu Sauce. (Flavor improves after 2-3 days; store in the refrigerator for up to 2 weeks.)
  • Tuna Tataki, part 1: Square off the sides of the fillets for a "restaurant-quality" look. (This is optional. Save tuna scraps for another use, such as tartare or a snack over rice.) Cut each fillet in half to create four blocks of tuna. Place on a wire rack fitted into a sheet pan lined with parchment paper.
  • Tuna Tataki, part 2: Preheat a dry skillet over high heat. Drizzle oil over the tuna, about 1½ tablespoons per block. Season each with a pinch of salt, then rub the salt and oil into the tuna, flipping to coat evenly on all sides. Finish with a liberal sprinkling freshly ground pepper on top and bottom. When the pan is smoking hot, add 2 teaspoons of oil. Sear tuna, one piece at a time, for 3 seconds on each side. Chill seared tuna in the refrigerator. (Note: Tuna Tataki can be made a day in advance. Wrap in plastic and refrigerate overnight.)
  • Fire-Roasted Peppers, part 1: Turn one or two burners on a gas stove to high heat and lay the peppers directly over the flame. (Alternatively, char peppers on a grill, under a broiler, or with a kitchen torch.) Use tongs to turn peppers until they are charred on all sides. Place peppers in a bowl, cover the bowl tightly with plastic wrap, and let rest for 15 minutes. (The steam trapped in the bowl will continue cooking the peppers and loosen the skin for easy peeling.)
  • Fire-Roasted Peppers, part 2: Remove plastic wrap and place peppers on a work surface. Cut off the top and bottom, then slice open vertically and remove seeds. Lightly scrape your knife across the charred skin to remove; then use a damp paper towel to wipe off any remaining char and seeds. Optional: To remove additional char, dip briefly in water, then pat dry with paper towels. (Note: Peppers can be roasted 1 day ahead. Store in an airtight container in the refrigerator for up to 5 days.)
  • Julienne the peppers. Remove and set aside the shallot core (discard or reserve for another use); julienne the shallot. Peel, thinly slice, and julienne the garlic. Cut away ginger peel, slice, and julienne.
  • In a skillet over medium-high heat, add sesame oil and spread to cover the pan. Add ginger and stir to coat, then stir in garlic. Cook ginger and garlic until lightly brown and soft, 1 minute. Add shallots, stir, and sweat, 1 minute. Add slightly less than 1 tablespoon fish sauce and stir to incorporate. Let mixture cook until lightly caramelized and sticky, 1-2 minutes. Turn off heat, add peppers and stir, just to warm through and absorb the flavors. Stir in remaining fish sauce, taste, and adjust seasoning if necessary. Transfer to a plate and chill in the refrigerator, 15 minutes.
  • Assembly: Strain White Ponzu Sauce into another jar, pressing down on solids to extract all of the liquid. Set aside. Thinly slice scallion on a bias, then the serrano pepper, including seeds. Set aside. In an individual serving bowl, add several tablespoons peppers. Cut 5-6 thin slices (a "nigiri slice") of tuna at an angle, against the grain. (Reserve the corner piece for the chef!) Roll tuna slices like a cigar and place over the peppers in a decorative pile. Garnish with a few scallion and serrano slices. Add 2 tablespoons White Ponzu Sauce over and around the tuna. Assemble remaining plates and serve immediately.

TUNA WITH CITRUS PONZU SAUCE



Tuna with Citrus Ponzu Sauce image

I like this Asian-inspired tuna because it's easy to prepare, delicious and healthy, too. It's a popular dish with my friends. -Diane Halferty, Corpus Christi, Texas

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 12

1/2 teaspoon Chinese five-spice powder
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
4 tuna steaks (6 ounces each)
1 tablespoon canola oil
1/4 cup orange juice
2 green onions, thinly sliced
1 tablespoon lemon juice
1 tablespoon reduced-sodium soy sauce
2 teaspoons rice vinegar
1 teaspoon brown sugar
1/4 teaspoon minced fresh gingerroot

Steps:

  • Combine the five-spice powder, salt and cayenne; sprinkle over tuna steaks. In a large skillet, cook tuna in oil over medium heat for 2-3 minutes on each side for medium-rare or until slightly pink in the center; remove and keep warm., Combine the orange juice, onions, lemon juice, soy sauce, vinegar, brown sugar and ginger; pour into skillet. Cook for 1-2 minutes or until slightly thickened. Serve with tuna.

Nutrition Facts : Calories 234 calories, Fat 5g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 364mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges

SESAME-CRUSTED TUNA WITH WASABI-PONZU SAUCE



SESAME-CRUSTED TUNA WITH WASABI-PONZU SAUCE image

Categories     Fish

Yield 4 servings

Number Of Ingredients 16

1 tablespoon chopped green onions
2 tablespoons low-sodium soy sauce
2 tablespoons fresh orange juice
1 tablespoon rice vinegar
1 teaspoon brown sugar
1 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
2 teaspoons honey
1 1/4 teaspoons prepared wasabi paste*
1 teaspoon grated peeled fresh ginger
2 teaspoons vegetable oil
4 (6-ounce) tuna steaks (about 3/4 inch thick)
1/4 teaspoon salt
3 tablespoons sesame seeds
2 tablespoons black sesame seeds
Sliced green onions (optional)

Steps:

  • Combine first 10 ingredients, stirring with a whisk. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle tuna with salt. Combine sesame seeds in a shallow dish. Dredge tuna in sesame seeds. Add tuna to pan; cook 3 minutes on each side or until desired degree of doneness. Garnish with green onions, if desired. Serve tuna with sauce. If you can't find wasabi paste, use an ample amount of red pepper flakes to jack up the heat in its place.

SEARED SESAME TUNA WITH WASABI PONZU SAUCE



SEARED SESAME TUNA WITH WASABI PONZU SAUCE image

Categories     Fish     Quick & Easy

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds fresh tuna steaks, 1 inch thick
1/3 cup ponzu sauce
3/4 tsp prepared wasabi
1/4 cup sesame seeds
2 tbsp canola oil

Steps:

  • Rinse tuna with cold water; pat dry with paper towels. Set aside. In a small bowl, mix together ponzu sauce and wasabi until wasabi is incorporated and there are no lumps; set aside. Spread sesame seeds on a plate or pie pan. Press both sides of the tuna steaks into sesame seeds to coat. In a large skillet, heat canola oil over medium-high heat. Add the tuna to hot oil; cook for 3 to 5 minutes per side, depending on desired doneness of tuna. (Be careful not to overcook the tuna as it will dry out quickly). Serve wasabi mixture with fish.

PACIFIC RIM TUNA SALAD WITH PONZU DRESSING



PACIFIC RIM TUNA SALAD WITH PONZU DRESSING image

Categories     Salad     Citrus     Fish     Fruit     Herb     Low Cal     Low/No Sugar     Healthy

Yield 4 persons

Number Of Ingredients 24

Ponzu Dressing Ingredients
.5 cup orange juice
Juice from 2 large mexican limes
.5 tsp kosher salt
1 tsp red pepper flakes
.25 cup soy sauce
.25 cup mayo
1 tsp sugar
.25 cup extra virgin olive oil
1 tsp sesame oil
Salad ingredients
1 12 oz bag spring mix
12 oz romaine, chopped 1/2 "( thes items are to be mixed together 50/50 mix for the salad base)
.25 of a small carrot, peeled and slivered
.5 cup raw jicima, peeled and slivered
1 pound fresh ahi tuna steaks
1 can mandarin oranges, drained
.5 cup cilantro leaves(stems removed)
one half a cucumber, sliced into thin strips
1 mango, peeled and sliced into 1/8 " strips
2 large haas avocados, sliced into 1/8" strips
1 1/2 cups cornbread croutons
3 6 inch flour tortillas, brushed with oil and coated with season salt, to be cut into triangles and baked at 350 degrees until crisp( or fried)
coarse ground black pepper to taste

Steps:

  • 1)Ponzu dressing preparation-In a large mixing bowl, pour the orange juice, lime juice, sesame oil, soy sauce, mayo, nad dry spices into the bowl and blend with a hand mixer until all the ingredients are well incorporated.Slowly drizzle the olive oil into the mixture blending all the while until all of the oil is blended into the dressing and the dressing is thickened(2-3 minutes Fold dressing into a container , cover and refrigerate until ready to use. 2)Coat fresh ahi tuna steaks with a mixture of salt, white pepper and garlic powder, and sear tuna to rare( or to taste)in a skillet at high heat. Slice into thin strips, and set aside for later use. 3)In a large mixing bowl, place the spring mix greens, chopped romaine,cilantro,4 ozs ponzu dressing, cornbread croutons, and black pepper, and toss well until all of the ingredients ae well mixed. Place this mixture equally into four large salad platters or shallow bowls. 4)Around the rim of the salad bowls, palce the fried tortilla triangles equally amongst the bowls in an esthetically pleasing manner. 5)Sprinkle the drained mandarin oranges equally among the four salad bowls. 6)Sprinkle the cucumber strips equally among the salad bowls. 7)sprinkle the carrots and jicima among the 4 salad bowls equally 8)Arrange the mango slices uqually among the salad bowls. 9)Arrange the sliced ahi tuna in the middle of the salads,top with a pinch of cilantro leaves and serve the extra ponzu dressing on the side in sperate dressing cups. Serve.

TUNA PONZU



TUNA PONZU image

Categories     Fish     Quick & Easy     Dinner

Yield 2 servings

Number Of Ingredients 13

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.

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