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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
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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


  1. Preheat an outdoor grill to medium-high heat.
  2. In a large skillet over medium heat, sweat garlic and shallots in olive oil until shallots are softened, about 4 to 5 minutes.
  3. Deglaze pan with orange juice and soy sauce. Bring to a boil. Transfer mixture to blender. Add miso, wasabi and mirin. Blend until smooth.
  4. 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.

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