Recipe courtesy of Rob Rohrke

Rob's Point Loma Ponzu Tuna

Name: Rob's Point Loma Ponzu Tuna
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 8 servings
Cuisine: american
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

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Level: Easy
Total: 30 min

Prep: 20 min
Cook: 10 min

Yield: 8 servings

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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

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Watch how to make this recipe.

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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.