Dinner · 20 min · japanese

Tuna Tataki with Ponzu

✓ USDA-verified nutrition data

Ingredients

• 1.25 lb Tuna steaks
• 1/3 cup Ponzu
• 1 tbsp Sesame oil
• 3 Scallions
• 1 tbsp Ginger
• 2 cloves Garlic
• 1 tbsp Sesame seeds

Steps

1. Buy sushi-grade tuna and keep it cold until the moment you sear — this dish is served rare in the center.
2. Pat the steaks dry and season with salt; press the sesame seeds onto all sides.
3. Heat a skillet until smoking, add a slick of oil, and sear the tuna just 45 seconds per side.
4. The outside should be opaque and crusted while the center stays ruby red.
5. Rest 5 minutes, then slice against the grain into 1/4-inch medallions with a sharp knife.
6. Whisk the ponzu with sesame oil, grated ginger, and minced garlic.
7. Fan the tuna slices on a chilled plate.
8. Spoon the ponzu over and scatter with sliced scallions.

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