Rob's Point Loma Ponzu Tuna

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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

Eight 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