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Recipe courtesy of Rob Rohrke

Show: BBQ with Bobby Flay

Episode: Smokin' Seafood

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Grilled Yellow-Fin Tuna (04:24)

Total:: 30 min
Prep:: 20 min
Cook:: 10 min

Yield:: 8 servings

Level:: Easy

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

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.

My Private Notes

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