Rob's Point Loma Ponzu Tuna

Recipe courtesy Robert Rohrke
TOTAL TIME: 30 min
Prep: 20 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 8 servings
LEVEL: Easy

ingredients

  • 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
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Directions

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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