Ahi Tuna Ponzu Recipe
Make Ahi Tuna Ponzu Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ahi & Marinade
Coating & Sear
Garnish & Serving
Method
Ahi & Marinade
Prepare tuna
Pat the sushi-grade ahi tuna dry with paper towels. Trim any bloodline or sinew and shape into a neat rectangular block about 1 to 1-1/2 inches thick so it sears evenly.
Make marinade
In a small bowl whisk together 1 tablespoon ponzu, 1 tablespoon light soy sauce, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon grated ginger, 1/2 teaspoon minced garlic, 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper until combined.
Marinate briefly
Place the tuna in a shallow dish and pour half of the marinade over it, turning to coat all sides. Let rest at room temperature for 5 minutes (do not marinate longer than 15 minutes for best texture). Reserve the remaining marinade for serving or to finish the dish.
Coating & Sear
Toast sesame seeds
Heat a small dry skillet over medium heat. Add 1 tablespoon white sesame seeds and 1 tablespoon black sesame seeds and toast, stirring constantly, until fragrant and slightly golden, about 1-2 minutes. Transfer to a plate to cool.
Coat tuna
Place the toasted sesame seeds on a plate. Pat the marinated tuna lightly to remove excess marinade (do not dry out). Press the top and sides of the tuna into the sesame seeds to create an even crust on the exterior.
Sear tuna
Heat a heavy skillet or cast-iron pan over high heat until shimmering. Add 1 tablespoon neutral oil and swirl to coat. When the oil is just smoking, carefully place the tuna in the pan. Sear for 25-30 seconds on each side to develop a deep golden crust while keeping the center rare (adjust time slightly for thicker or thinner pieces). If your tuna block is thick, also sear the edges briefly, about 10-15 seconds per edge.
Rest and slice
Transfer the seared tuna to a cutting board and let rest 1-2 minutes. Using a very sharp knife, slice crosswise into 1/4-inch to 1/2-inch slices. Wipe the knife between passes for clean cuts.
Garnish & Serving
Plate
Arrange tuna slices on a serving plate, slightly fanned. Scatter 2 tablespoons thinly sliced scallions and the optional microgreens or baby arugula around or atop the tuna. Add small piles of pickled ginger if using.
Finish and serve
Drizzle any reserved marinade or the extra 2 tablespoons ponzu lightly over the tuna slices, or serve it on the side for dipping. Squeeze a lime wedge over before eating. Serve immediately while the crust is warm and the center is cool and rare.