2 fluid ounces soy sauce
2 fluid ounces chicken stock
2 fluid ounces fresh lemon juice
2 fluid ounces olive oil
2 tablespoons wasabi powder
2 tablespoons vegetable oil
4 4-ounce each tuna portions, sushi grade (120 g each)
1 pint jasmine rice, freshly cooked
Servings: 4
1. Combine the soy sauce, chicken stock, lemon juice and olive oil in a medium saucepot and bring to a simmer. In a small bowl combine the wasabi powder with just enough water to make a paste. Combine the wasabi paste with the soy sauce mixture and hold in a warm spot.
2. Heat the vegetable oil in a sauté pan over high heat. Place the tuna in the pan and sear on all sides. Remove the tuna and rain well on a towel.
3. Place a large spoonful of rice in the middle of each of four serving bowls. Slice the rare tuna and fan 5 to 7 slices around each bowl of rice. Spoon 2-3 fluid ounces (60-90 milliliters) of the ponzu sauce over the tuna. Garnish with additional wasabi paste and herbs or baby greens as desired.
2 fluid ounces chicken stock
2 fluid ounces fresh lemon juice
2 fluid ounces olive oil
2 tablespoons wasabi powder
2 tablespoons vegetable oil
4 4-ounce each tuna portions, sushi grade (120 g each)
1 pint jasmine rice, freshly cooked
Servings: 4
1. Combine the soy sauce, chicken stock, lemon juice and olive oil in a medium saucepot and bring to a simmer. In a small bowl combine the wasabi powder with just enough water to make a paste. Combine the wasabi paste with the soy sauce mixture and hold in a warm spot.
2. Heat the vegetable oil in a sauté pan over high heat. Place the tuna in the pan and sear on all sides. Remove the tuna and rain well on a towel.
3. Place a large spoonful of rice in the middle of each of four serving bowls. Slice the rare tuna and fan 5 to 7 slices around each bowl of rice. Spoon 2-3 fluid ounces (60-90 milliliters) of the ponzu sauce over the tuna. Garnish with additional wasabi paste and herbs or baby greens as desired.
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