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Rob's Point Loma Ponzu Tuna Recipe

Rob's Point Loma Ponzu Tuna

Recipe courtesy Robert Rohrke

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (3)

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Average Rating:

Total Reviews: 3

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  • 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.

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  • 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.

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  • 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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