Ahi Tuna With Ponzu Sauce Recipes

AHI POKE BOWL

Steps:

• Add mayonnaise, sriracha and lemon juice to a small mixing bowl. Mix to combine. Season with salt and pepper to taste, if needed.
• In a bowl, add the soy sauce, orange juice, lime juice and mirin. Whisk well to combine.
• Place the tuna in a medium mixing bowl with the green onions (reserve a little bit of the green onions to sprinkle on top of the bowls at the end).
• Add some of the ponzu to your taste. You can reserve some to pour over the rest of the ingredients. Add sesame seeds. Mix gently to combine. Cover and refrigerate for 30 minutes to an hour. If you let the fish sit for longer time, the citrus in the ponzu will slowly cook the fish.
• Pile it up! Put rice into serving bowls and top with your desired toppings. Add extra ponzu if desired and drizzle a bit of toasted sesame oil (optional). Add the chilled tuna. Top with macadamia nuts (optional), and drizzle with the creamy Sriracha sauce.

TUNA WITH CITRUS PONZU SAUCE

Steps:

• Combine the five-spice powder, salt and cayenne; sprinkle over tuna steaks. In a large skillet, cook tuna in oil over medium heat for 2-3 minutes on each side for medium-rare or until slightly pink in the center; remove and keep warm., Combine the orange juice, onions, lemon juice, soy sauce, vinegar, brown sugar and ginger; pour into skillet. Cook for 1-2 minutes or until slightly thickened. Serve with tuna.

AHI TUNA WITH PONZU SAUCE

Steps:

• In a small bowl, whisk together soy sauce, lemon juice, lime juice, mirin, brown sugar, and cayenne pepper. Divide sauce in half and reserve half the sauce for dipping.
• Coat the tuna steaks in remaining ponzu sauce and marinate for at least one hour.
• In a large nonstick skillet over medium-high heat, heat oil until shimmering. Remove tuna steaks from marinade, wipe off excess, and add to skillet without moving. Sear 1 to 2 minutes per side for rare.
• Transfer to cutting board and let rest 5 minutes. Slice into 1/4-inch slices and garnish with scallions. Serve with white rice and reserved ponzu sauce for dipping.

SESAME-CRUSTED AHI WITH PONZU VINAIGRETTE

Steps:

• Combine the sesame seeds in a shallow bowl. Lightly rub the tuna in the olive oil, then sprinkle liberally with salt and pepper. Press the tuna into the sesame seeds, applying firm pressure so the seeds stick. Cover completely and chill in the refrigerator, uncovered, for 5 minutes, to allow the seeds to stick.
• For the vinaigrette: In a medium bowl, whisk together the grated ginger, ponzu, soy, vinegar, sesame oil and Fresno. Pour into a serving bowl and set aside.
• In a large nonstick pan, heat 1/2 inch canola oil to 320 degrees F.
• Add the shallots to the oil in small batches and fry until golden brown, about 2 minutes. Remove to a paper towel-lined plate and drain. Season with salt.
• Add 1/4 cup olive oil to another large, nonstick pan and turn the heat on high until hot. Add the sesame-crusted tuna and sear all over for 30 seconds on each side. Remove from the pan and slice 1/2-inch thick.
• Shingle the tuna on a platter, then sprinkle over the fried shallots and sliced scallions. Serve with the vinaigrette alongside.

AHI TUNA POKE WITH MANGO PONZU

Steps:

• Place Mango Ponzu Sauce ingredients into blender and puree.
• To finish: Combine first 10 ingredients, ahi thru kosher salt and mix together gently.
• Garnish with cilantro and lime wedges.