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Recipe courtesy of Rob Rohrke

Rob's Point Loma Ponzu Tuna

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  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 8 servings
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Ingredients

Directions

  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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