Recipe courtesy of Rob Rohrke
Rob's Point Loma Ponzu Tuna
- Level: Easy
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 8 servings
- Level: Easy
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 8 servings
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
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
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.
My Private Notes
Show:
BBQ with Bobby Flay
Episode:
Smokin' Seafood
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