Recipe courtesy of Rob Rohrke
Print
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
8 servings
Level:
Easy
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
8 servings
Level:
Easy

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

Watch how to make this recipe.

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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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