8 oz. tuna fillet (yellowfin, bigeye, or bluefin), cut in 1 1/2 inch by
3 inch block
2 bunches green onions, shredded lengthwise
Ponzu sauce (recipe follows)
Preparation:
Heat a non-stick skillet on stovetop. Sear filet on all sides just until 1/4 inch of the outside is cooked. Make sure the fish is not cooked all the way though. Remove from heat and immediately plunge fillet into a bowl of ice water to stop cooking. After 2 or 3 minutes, remove fillet from ice water, pat dry and wrap tightly in plastic wrap. Place in refrigerator until ready to use.
Place shredded green onions in plate. Remove fish from plastic wrap and slice thinly arranging on top of the green onions. Pour Ponzu Sauce over tuna and serve.
Ponzu Sauce
Sauce Ingredients:
1/4 cup freshly squeezed lemon juice
1/4 cup rice vinegar
1/2 cup Japanese soy sauce
2 Tbs. Mirin
Sauce Preparation:
Combine all ingredients and mix well.
Tim Turis and our yellowfin tunas. Tim is a pilot for Delta and one
of my favorite fishing friends. Tim does not like raw fish.
of my favorite fishing friends. Tim does not like raw fish.
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