Rob's Point Loma Ponzu Tuna |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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 |
8 (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.
5. Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
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