Ahi Tuna with Ponzu Vinaigrette

This Ahi Tuna with Ponzu Vinaigrette may be one of the most beautiful dishes I’ve ever created.  With all of it’s bright contrasting colors from the oven roasted tomatoes, avocados, caramelized soya onions and the arugula or mizuna leaves, it’s gorgeous.  Also, not to be undone by the intense flavors in this dish from all those ingredients, it tastes just as good as it looks.  It actually is not to difficult to make either, really it’s just patience with the tomatoes and onions, past that its a quick sear on the ahi tuna, a quick ponzu vinaigrette and the dice of an avocado and you’re there.  Enjoy the video and make this Ahi Tuna with Ponzu Vinaigrette the next time you get the chance!

Ahi Tuna with Ponzu Vinaigrette
This Seared Ahi Tuna with Ponzu Vinaigrette is the perfect appetizer.
For the Tuna:
  • 16 oz. Sushi quality Ahi Tuna, seasoned & seared
  • 8 Plum Tomatoes
  • 2 Avocados, sliced into 4 pieces
  • 2 bunches of Scallions, grilled
  • ½ lb. Mizuna Leaf
  • 2 bunches of Scallions, sliced
  • 4 Red Onions
  • 4 oz. Rice Vinegar
  • 4 oz. Rice Wine
  • 4 Tbs. Sugar
  • 1 Tsp. Korean Chili Flakes
  • 4 oz. Soy Sauce
  • 2 Tsp. Chopped Ginger
  • 4 Cloves Garlic, chopped
For the Ponzu Vinaigrette:
  • 12 oz. Grape Seed Oil
  • 4 Tsp. Soy Sauce
  • Juice of two limes
  • 2 Tsp. Sesame Oil
  • 4 Tsp. Rice Wine vinegar
  • 1 Tsp. Sugar
  • 1 Tsp. Chopped Ginger
  • 1 Tsp. Korean Chili Flakes
  • 8 Shallots, sliced
  1. Prepare Soya Onions. Peel and slice onions ⅛ inch thick. Place in saucepan with rice wine, vinegar, sugar, chili flakes, soy, ginger, and garlic. Bring to a boil and let cool, then refrigerate. (Will keep up to one week.)
  2. Blanch, peel, and cut tomatoes into quarters. Season with salt, pepper, and toss in a little olive oil. Place on a baking rack in a 175° oven. Cook until they dry out a little.
  3. Make Ponzu Vinaigrette. Mix all ingredients together into a bowl and set aside.
  4. Assemble dish. Slice tuna into ¼ inch slices, 12 total. Place one slice onto the center of each plate. Top with some Soya onions and a piece of grilled scallion. Top with another slice of tuna, then 4 pieces each of tomatoes and ¼ of the avocado. Top with last slice of tuna and finish with Soya onions and grilled scallion. Garnish around the tower with Mizuna leaves and sliced scallions and sauce entire dish with vinaigrette.

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