Description
Lightly seared, sashimi-grade tuna, thinly sliced and served with a citrusy ponzu sauce, garnished with microgreens and fresh ginger for an elegant Japanese-inspired dish. A perfect balance of umami, freshness, and texture!
Ingredients
Scale
For the Tuna:
- 1 lb sushi-grade tuna steak
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tsp black pepper
- 1 tsp sesame seeds (white and black mix)
For the Ponzu Sauce:
- 1/4 cup soy sauce
- 2 tbsp fresh lime juice
- 1 tbsp rice vinegar
- 1 tsp mirin (optional)
- 1 tsp grated ginger
- 1/2 tsp sugar
For Garnish:
- Microgreens
- Thinly sliced green onions
- Pickled ginger
- Wasabi (optional)
Instructions
-
Prepare the Ponzu Sauce:
- In a small bowl, whisk together all ponzu sauce ingredients and set aside.
-
Season the Tuna:
- Pat the tuna steak dry and rub with sesame oil, soy sauce, black pepper, and sesame seeds.
-
Sear the Tuna:
- Heat a skillet over high heat.
- Sear the tuna for 15-20 seconds per side, just enough to lightly cook the outer edges while keeping the center raw.
-
Rest & Slice:
- Transfer the tuna to a cutting board and let it rest for 2 minutes.
- Using a sharp knife, slice the tuna into thin pieces.
-
Assemble & Serve:
- Arrange the sliced tuna on a serving plate.
- Drizzle with ponzu sauce.
- Garnish with microgreens, pickled ginger, and sliced green onions.
- Serve immediately, with wasabi on the side if desired.
Notes
- For a spicier kick, add thinly sliced red chilies or a dash of yuzu kosho to the ponzu sauce.
- Best enjoyed fresh, as the delicate flavors and textures shine when served immediately.
- Pairs well with steamed rice, miso soup, or a light cucumber salad.
- Prep Time: 10 minutes
- Cook Time: 1 minute
- Category: Appetizer, Main Course
- Method: Seared
- Cuisine: Japanese, Asian
