Facebook0Pin0Reddit0Email0Print0 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.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.

Table of ContentsIngredient notesStep-by-step instructionsRecipe tips and variationsAhi Tuna with Ponzu Sauce RecipeIngredient 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: Also known as yellowfin tuna or bigeye 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. Step-by-step instructions 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.Coat the tuna st

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