USVI-On-Line

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

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.