Rob's Point Loma Ponzu Tuna

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.