Ahi Tuna with Ponzu Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 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
Description
Ahi Tuna with Ponzu Sauce highlights fresh ahi tuna steaks that are marinated in a vibrant ponzu sauce made from soy sauce, lemon and lime juices, mirin, brown sugar, and cayenne pepper. The marinade imparts both acidity and a hint of sweetness with mild heat. After marinating for at least an hour, the tuna steaks are seared quickly in olive oil over medium-high heat to achieve a rare center with a nicely cooked exterior. Once rested and sliced thin, the tuna is garnished with scallions and toasted sesame seeds, which contribute color and texture.
The dish is elegantly simple and depends on high-quality tuna and a well-balanced sauce. The ponzu sauce reserved for dipping enhances the tuna's flavor, complementing its natural richness with bright citrus notes and umami from the soy sauce. Serving the tuna over rice makes for a complete, satisfying meal.
Proper handling and freshness of the tuna are emphasized, as it should be bright red or pink and smell mildly of the sea. The recipe also advises storing the fish carefully if not used immediately, ideally consuming it on the same day for best results. Adjusting the ponzu's sweetness and heat allows customization to taste.
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
- sesame seeds for garnish, toasted
- rice for serving, cooked
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
- If mirin is not available, substitute with a mixture of white wine or rice vinegar combined with sugar to approximate the sweetness.
- Brown sugar quantity can be adjusted in the ponzu sauce to suit your preferred sweetness level.
- The cayenne pepper is optional; adjust or omit according to your tolerance for heat.
- Select fresh ahi tuna that is moist and bright in color, avoiding any dull, brownish or flaky pieces.
- For best quality, prepare and consume the tuna on the day of purchase, storing it wrapped and chilled properly.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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