Ahi Tuna Recipe with Ponzu Sauce
A perfect spring or summer special occasion dinner, this seared Ahi Tuna recipe pairs perfectly with a sparkly, citrus ponzu sauce on the plate. If you can't think of an occasion special enough to make this, just wait for a gorgeous chunk of tuna to show up at the fish market - that's as special as it gets! Cook it up for anyone in your life who loves sushi.
Prep Time 10 minutes
Cook Time 15 minutes
Marinating time 1 hour
Total Time 25 minutes
Servings 4 servings
For the Ponzu Sauce:
- 1/3 cup soy sauce or coconut aminos
- 1/4 cup fresh lemon juice from 2-3 lemons
- 2 tablespoons fresh lime juice from 1-2 limes
- 2 tablespoons mirin
- 1-2 tablespoons brown sugar see notes
- 1/8 teaspoon cayenne pepper
For the Ahi Tuna:
- 1 tablespoon olive oil
- 2 (6 to 8 ounce) ahi tuna steaks (about 3/4 of an inch thick)
- Scallions for garnish
- White rice for serving
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.
For the Ponzu sauce:
Start by adding 1 tablespoon brown sugar, taste the sauce, and see if you'd like it sweeter. If you do, add another tablespoon brown sugar.