Ahi Tuna with Ponzu Sauce

Ahi Tuna with Ponzu Sauce

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.

Course Main Course

Cuisine Asian

Prep Time 10

Cook Time 15

Marinating time 1

Total Time 25

Servings servings

Calories 235kcal

Author Meggan Hill

Ingredients

For the Ponzu Sauce:

1/3 cup soy sauce
1/4 cup fresh lemon juice (from 2-3 lemons)
2 tablespoons fresh 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

US Customary - Metric

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.

Video

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