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Quick recipe help requested...
Quick recipe help requested...
Looking to do a Ponzu Tuna steak for our party of four for My Sweethearts sooncoming birthday dinner (then off to a comedy show,for laughs & adult beverages...).
Gonna try to rock that with some type of oriental cucumber salad,and grilled asparagas with a lemon zest/balsamic glaze.
Have a pretty good idea so far,I think, but would love input...
Thanks,and always-
Smiles-
MJ
Gonna try to rock that with some type of oriental cucumber salad,and grilled asparagas with a lemon zest/balsamic glaze.
Have a pretty good idea so far,I think, but would love input...
Thanks,and always-
Smiles-
MJ
What a sweet thing to do!! Here's a recipe I found - haven't tried it myself but it looks like it would be a good one.
Rob's Point Loma Ponzu Tuna
Total time: 30 min Prep time: 20 min
Chef: Robert Rohrke
Food Network
Ingredients
Serves 8
3 cloves minced garlic
3 shallots (diced)
3 tbsps extra-virgin olive oil
1 cup orange juice
1 cup low sodium soy sauce
4 tbsps miso
2 tbsps wasabi powder
1 tbsp mirin (taste)
8 tuna steaks (12 inch thick yellowfin, 4 to 6 ounces)
kosher salt
black pepper
sticky rice (white, serving)
radicchio (sliced, serving)
romaine lettuce (sliced, serving)
1 Preheat an outdoor grill to medium-high heat.
2 In a large skillet over medium heat, sweat garlic and shallots in olive oil until shallots are softened, about 4 to 5 minutes.
3 Deglaze pan with orange juice and soy sauce. Bring to a boil. Transfer mixture to blender. Add miso, wasabi and mirin. Blend until smooth.
4 Season tuna steaks with salt and pepper. Sear tuna on grill, about 1 to 2 minutes per side for rare. Slice tuna and plate immediately on bed of white sticky rice and finely sliced radicchio and romaine. Drizzle with ponzu sauce.
Rob's Point Loma Ponzu Tuna
Total time: 30 min Prep time: 20 min
Chef: Robert Rohrke
Food Network
Ingredients
Serves 8
3 cloves minced garlic
3 shallots (diced)
3 tbsps extra-virgin olive oil
1 cup orange juice
1 cup low sodium soy sauce
4 tbsps miso
2 tbsps wasabi powder
1 tbsp mirin (taste)
8 tuna steaks (12 inch thick yellowfin, 4 to 6 ounces)
kosher salt
black pepper
sticky rice (white, serving)
radicchio (sliced, serving)
romaine lettuce (sliced, serving)
1 Preheat an outdoor grill to medium-high heat.
2 In a large skillet over medium heat, sweat garlic and shallots in olive oil until shallots are softened, about 4 to 5 minutes.
3 Deglaze pan with orange juice and soy sauce. Bring to a boil. Transfer mixture to blender. Add miso, wasabi and mirin. Blend until smooth.
4 Season tuna steaks with salt and pepper. Sear tuna on grill, about 1 to 2 minutes per side for rare. Slice tuna and plate immediately on bed of white sticky rice and finely sliced radicchio and romaine. Drizzle with ponzu sauce.