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Seared Tuna with Ponzu Sauce

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Reiko Hashimoto, Level 1
Reiko Hashimoto
Seared on the outside and beautifully raw in the middle this delightful tuna dish is perfect for sharing. Light fragrant and tangy the magic is in the ponzu dressing. Originally made with the Japanese yuzu fruit, ponzu can be adapted by using more readily available lemons and limes. Watch Japanese Culinary Instructor, Reiko Hashimoto prepare and plate this moorish and elegant appetizer two separate ways in this Grokker Premium video. Also, don't forget to check out the rest of her Japanese Gourmet Cooking collection.

Cooking Recipe

Serves: 2

400g fresh sahimi quality tuna
1 tbsp vegetable oil

Ponzu & Sesame Dressing:
2 tbsp lime / lemon / yuzu juice
1 tbsp rice vinegar
3 tbsp soy sauce
1/2 tsp dashi powder
3-4 tsp sugar
2 tsp sesame oil
1/2 onion

For Presentation as:
A Sashimi Salad
1 cup rocket (arugala)
Hand full of deep fried finely chopped crispy shallots

A Seared Tuna Platter
Hand full of deep fried finely chopped crispy shallots

1. Prepare tuna into 4 blocks, each block should be at least one inch thick. Look out for thicker tuna steaks at your fishmonger as thicker pieces will be easier to sear on the outside whilst keeping the middle pink.

2. Chop the onion as finely as possible. Mix all the dressing ingredients in a bowl at least one hour before serving to infuse the onion flavor. Keep it in the fridge until serving. If you don€t have enough time to infuse, then grate the onion. Grating will speed up the infusing process.

3. Heat the frying pan very hot. Brush the vegetable oil onto the tuna, making sure all the surface is lightly brushed with oil.

4. Quickly sear the tuna in the hot pan turning around the each tuna blocks. Make sure the whole surface of the tuna is seared by cooking it for about 20 seconds on each side. Be careful not overcook.

5. Take the dressing mixture from the fridge. Dip the freshly cooked tuna into the cold dressing mixture so that the tuna will stop cooking immediately and soak the flavor well. You may keep the tuna up to one hour in the fridge but be careful not too keep the tuna in the ponzu dressing for too long as the acid in the ponzu sauce will cure the fish. The ideal marinating time is about 15-30 minutes.

6. Slice the tuna into 1cm, 1/2 inch thick pieces.

7. Pour the dressing over the tuna to serve on top of a heap of arugula leaves as a salad or on a sharing platter as a sashimi appetizer.

8. Top both variations with a handful of crispy shallots to finish.

9. This dish is best served at a cool room temperature, not ice cold straight out from the fridge.

Seared Tuna with Ponzu
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