Ahi Tuna with Ponzu Sauce
User Reviews
5.0
114 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Additional Time
1 hr
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Total Time
25 mins
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Servings
4 servings
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Calories
235 kcal
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Course
Main Course
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Cuisine
Asian
Ahi Tuna with Ponzu Sauce
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Seared ahi tuna shines in a simple 6-ingredient ponzu sauce. Serve with white rice on the side for a light, sushi-like meal any time the craving strikes.
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Ingredients
For the Ponzu Sauce:
- 1/3 cup soy sauce
- 1/4 cup lemon juice (from 2-3 lemons)
- 2 tablespoons lime juice (from 1-2 limes)
- 2 tablespoons mirin (see note 1)
- 1 tablespoon brown sugar plus more to taste (see note 2)
- 1/8 teaspoon cayenne pepper (see note 3)
For the Ahi Tuna:
- 1 tablespoon olive oil
- 2 (8 ounce) ahi tuna steaks (about 3/4 of an inch thick, see note 4)
- scallions for garnish
- toasted sesame seeds for garnish
- cooked rice for serving
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Instructions
To make the Ponzu Sauce:
- 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.
To make the Ahi Tuna:
- 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.
Notes
- Mirin: If you can't find Mirin (a sweet Japanese cooking wine), substitute 2 tablespoons white wine or rice vinegar + 1 teaspoon sugar.
- Brown sugar: Start with 1 tablespoon and add more to the ponzu sauce to taste, if desired.
- Cayenne pepper: Add to taste or omit entirely.
- Ahi tuna: Fresh tuna will be red or pink in color and will usually come in a giant loin that gets cut as it’s requested. If you can only find pre-cut pieces of tuna, look for tuna steaks that are moist and shiny with barely translucent meat. If the steaks look dull, brown, or if the muscle starts to separate into flakes, the fish isn’t fresh. Fresh tuna smells like the sea; if it smells too “fishy,” pass.
- Yield: This recipe makes 4 (4 ounce) servings.
- Storage: Ideally, you should prepare and eat the ahi tuna on the same day you buy it. If that’s not possible, carry the fish home over ice and store it dry, wrapped in butcher paper and placed in a zip-top bag in the refrigerator over ice. The deep color that ahi is known for is temperature and water sensitive. Stored that way, the fish should keep for up to two days.
Nutrition Information
Show Details
Serving
4 ounces
Calories
235kcal
(12%)
Carbohydrates
9g
(3%)
Protein
29g
(58%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Cholesterol
43mg
(14%)
Sodium
1190mg
(50%)
Potassium
342mg
(10%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
2501IU
(50%)
Vitamin C
8mg
(9%)
Calcium
13mg
(1%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Serving | 4 ounces | |
| Calories | 235kcal | 12% |
| Carbohydrates | 9g | 3% |
| Protein | 29g | 58% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 43mg | 14% |
| Sodium | 1190mg | 50% |
| Potassium | 342mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 2501IU | 50% |
| Vitamin C | 8mg | 9% |
| Calcium | 13mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
114 reviews
Excellent
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