This Seared Ahi Tuna with Ponzu Vinaigrette is the perfect appetizer.
Servings: 2
Prep Time: 15 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 45 minutesminutes
Ingredients
For the Tuna:
16oz.Sushi quality Ahi Tuna, seasoned & seared
8Plum Tomatoes
2Avocados, sliced into 4 pieces
2bunches of Scallions, grilled
1/2lb.Mizuna Leaf
2bunches of Scallions, sliced
4Red Onions
4oz.Rice Vinegar
4oz.Rice Wine
4Tbs.Sugar
1Tsp.Korean Chili Flakes
4oz.Soy Sauce
2Tsp.Chopped Ginger
4ClovesGarlic, chopped
For the Ponzu Vinaigrette:
12oz.Grape Seed Oil
4Tsp.Soy Sauce
Juice of two limes
2Tsp.Sesame Oil
4Tsp.Rice Wine vinegar
1Tsp.Sugar
1Tsp.Chopped Ginger
1Tsp.Korean Chili Flakes
8Shallots, sliced
Instructions
Prepare Soya Onions. Peel and slice onions 1/8 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.)
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.
Make Ponzu Vinaigrette. Mix all ingredients together into a bowl and set aside.
Assemble dish. Slice tuna into 1/4 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 1/4 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.