Yield: 2 servings
Yellow-fin tuna – 2 oz.
Fresh wasabi, grated – 2 Tbsp.
Daikon, fine julienne – 2 oz.
Daikon sprouts – 1 pkg.
Sunflower sprouts – 1 pkg.
Ponzu sauce – (recipe follows)
Tobiko – garnish
Method:
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- Trim tuna into a square; sear all sides in nonstick pan on high heat. Chill. Slice tuna against the grain into 8 thin pieces.
- Smear wasabi in center of 2 serving plates; arrange 4 tuna slices on each plate.
- Toss daikon with sprouts; dress with a little ponzu sauce and arrange atop tuna. Drizzle a bit more sauce over tuna. Garnish with tobiko…
Ponzu sauce
Lemon juice – 1 Tbsp
Lime juice – 1 Tbsp
Ginger Juice – 1 tsp
Soy sauce – 4 Tbsp
Brown Sugar – 1 1/2 Tbsp
Rice vinegar – 1 Tbsp
- Whisk together all ingredients until brown sugar dissolves.