Tuesday, February 9, 2010

Tuna Two Ways

Yesterday I went to the market to pick up some snapper for dinner, but when I saw how beautiful the tuna looked, I couldn't resist!  I picked up a couple sashimi-grade tuna steaks and was on my way!  I was craving some grilled tuna but being that these were so high quality, I wanted to take advantage of their sashimi-grade.  Since I never finish my whole piece of fish anyway, I cut mine in half and decided to make Tuna Tataki as an appetizer and Honey Soy Tuna for dinner with steamed bok choy and brown rice.  Both turned out delicious and I am still receiving accolades from the fiance!  I think I made the right choices for the fate of this tuna!

Tuna Tataki with Citrus Ponzu


1/2 lb sashimi grade tuna
1/4 cup ginger, finely chopped
2 tbsp sesame seeds
2 tbsp black sesame seeds (I used all regular b/c I didnt have black)
1 tbsp fresh cracked pepper
1 tbsp extra virgin olive oil

3 tbsp soy sauce
1 1/2 tbsp rice wine vinegar
1 1/2 tbsp mirin
1 1/2 tbsp fresh orange juice
1 1/2 tbsp fresh lemon juice
1 1/2 tsp fish sauce
1 tsp sesame oil
1 small chilli, sliced halfway up lengthwise


1. For ponzu, whisk all ingredients liquid ingredients together.  Let the chilli sit in the sauce while you cook the tuna.  Remove before serving. 
2. Using sharp knife, cut tuna into long rectangular pieces.  Combine ginger, sesame seeds, and pepper in a shallow dish.  Salt tuna and roll into mixture making sure to press mixture into the tuna.
3. Heat oil in pan over medium high heat.  Sear tuna for 30 sec - 1 min on all for 4 sides.  Place in refrigerator to cool.
4. When tuna has cooled, slice using a very sharp knife and drizzle with ponzu. 

As I said, we both LOVED this healthy and delicious appetizer.  I made a quick salad of shaved cucumber, carrot, and snow peas sprouts tossed with a ginger dressing (ginger, soy sauce, and sesame oil).  This would make a great appetizer for entertaining as it can be made a bit ahead of time and cooled in the fridge.  On to the next course...

Honey Soy Tuna


For 2 servings
2 tuna steaks, equal in thickness
1/2 cup soy sauce
1/2 cup honey
1 tsp ginger, grated
1 garlic clove, crushed


1. For marinade, combine soy sauce, honey, ginger and garlic.  Marinate tuna for 30 minutes.
2. Prepare grill for cooking over medium high.  Oil and grill tuna for 1-2 minutes on each side until desired degree of doneness.

Might be quite a bit of tuna for one day but that's just how it worked out for us and I didnt mind one bit!  Enjoy!


  1. omg the Tuna tataki looks VERY nobu-esque!!! great job!

  2. This meal blows away anything Nobu has on their menu. It was fantastic

  3. Thanks! It was delicious, but I was pretty proud of my presentation as well :) I love trying new things!

  4. Jacqui --- This looks amazing and is completely unfair. I had a microwave pizza last night. I need to fly Val down for some cooking lessons and I suppose I could join for some lessons as well. Keep up the amazing work -- John is very lucky...

  5. Haha! Thanks Kyle! It would make a good excuse for a trip to Australia right ;)

  6. I'm attempting to make this tonight as a pre-valentines meal! Wish me luck!

  7. Great!! Let me know how it turns out! I don't think you can really gone wrong with nice tuna :)

  8. Can't wait until I'm not pregnant to eat stuff like this again. Looks fabulous, Jac!

  9. Me too!! We'll have to make a feast to celebrate (both the baby and the fact you can eat raw fish again)!!



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