1 Video | Photo: Rob's Point Loma Ponzu Tuna Recipe
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
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.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By Dreac2
on October 03, 2012
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This was good, but agree with one of the reviews that there is way too much soy. When I made it I cut the soy with some water and added a little more orange juice. Also added a little fresh ginger and about a tablespoon of seasoned rice vinegar. Next time I plan on using about 1/4 cup of soy and add more o.j. BTW...makes a ton. Going to marinate chicken breasts in the sauce for the grill later this week.
By ronfron
Lancaster, NY
on November 07, 2011
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DO NOT follow this recipe verbatim unless you're in need of an immediate salt fix. There is no way 1 cup of soy sauce is appropriate in this recipe whether it's low sodium or not. Instead, start with 1-2 tbsp and adjust to taste.
By waterfowler_68_...
San Diego, 43
on July 14, 2009
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Good Stuff, 3/4 to 1" tuna steaks are better with a higher heat so you don't overcook them
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