I love ordering Ahi Tuna when I’m out for dinner because I can always count on a reputable restaurant to serve it just right. But I’ve always been intimidated by the thought of making tuna at home—until this recipe. It’s from Roy’s on Kaanapali beach in Maui. Searing tuna is actually a very simple process. Buy great quality fish and it does the rest.
Ahi tuna, also known as yellow-fin, is best served lightly seared on the outside, leaving the inside tender. This fish should be raw, not rare so always buy sushi-grade ahi. The tuna is marinated and then served with a flavorful Ponzu sauce your tastebuds will love. Serve with a side of green beans or an asian slaw.
Fear not my friends–you can enjoy restaurant style tuna at home.
- For the Marinade:
- 1 cup light soy sauce
- ½ cup granulated sugar
- ½ cup sliced green onions
- 1 Tbls. chopped garlic
- 1 Tbls. minced ginger
- 4 (6-ounce) ahi tuna steaks
- For the Ponzu Sauce:
- 1 cup mirin
- ¾ cup light soy sauce
- 1 tsp. red pepper flakes, or to taste
- 2 Tbls. fresh lemon juice
- For the Garnish:
- 1 Tbls. toasted white sesame seeds
- Juice of 1 lemon
- To prepare the marinade: In a large mixing bowl, combine soy sauce and sugar. Add green onions, garlic and ginger and stir to combine. Add tuna and marinate for 1 hour.
- To prepare the Ponzu Sauce: In a small saucepan, bring mirin to a boil and reduce to ⅓ cup, about 5 minutes. Remove from heat and allow to cool. Whisk in soy sauce, red pepper flakes and lemon juice. Cool to room temperature.
- Preheat grill. Remove the tuna from the marinade and grill over high heat for 1 to 2 minutes per side for rare or longer for desired doneness.
- To serve, divide the salad among 4 plates. Slice the tuna and lay pieces along side salad. Sprinkle with sesame seeds and lemon juice. Spoon desired amount of Ponzu Sauce over the fish.