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Recipe courtesy of Rob Rohrke

Rob's Point Loma Ponzu Tuna

  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 8 servings
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Ingredients

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

Eight 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

Directions

  1. Preheat an outdoor grill to medium-high heat.
  2. In a large skillet over medium heat, sweat garlic and shallots in olive oil until shallots are softened, about 4 to 5 minutes.
  3. Deglaze pan with orange juice and soy sauce. Bring to a boil. Transfer mixture to blender. Add miso, wasabi and mirin. Blend until smooth.
  4. 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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