Wednesday, March 4, 2009

rare grill seared tuna steaks with a tangy fresh dashi ponzu sauce

got some nice thick tuna steaks from new deal fish market, cut them into 1/4-lb chunks, patted them dry, and lightly tossed them around in a mixture of sweet white miso paste, soy sauce, salt and pepper, then set aside covered in the refrigerator.

for the ponzu sauce, took 1/3c. of fresh dashi stock (see 'fresh dashi miso soup'), mixed that with 1/3c. soy sauce, 1/4c. lemon juice, and 1T. seasoned rice vinegar.

seared the tuna for about a minute on each side on a clean, extremely hot, oiled grill, then plated with some of the ponzu sauce.
[photo: trisha]

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