Rating: 4 stars
7 Ratings
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Here is a great example of how bold Asian and Latin flavors work well together. Orange and lime juice substitute for rice vinegar, the acidic ingredient typically used in a Japanese ponzu dipping sauce. It gets a kick from the hot, smoky chipotle chiles. You can also try the ponzu with chicken.

Isabel Cruz
Recipe by Cooking Light November 2005

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 1 tuna steak, 1/2 cup rice, 1/2 cup salsa, and about 1/3 cup ponzu)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare ponzu, place 1/2 cup orange juice and the next 5 ingredients (through 1 1/2 chipotle chiles) in a blender, and process until smooth.

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  • To prepare salsa, combine diced cucumber, tomato, avocado, and cilantro in a small bowl.

  • Sprinkle fish with salt. Heat a large nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add fish; cook 3 minutes on each side or until desired degree of doneness. Cut each tuna steak diagonally across the grain into thin slices. Arrange sliced tuna over rice; top with salsa, and drizzle with ponzu.

Nutrition Facts

447 calories; calories from fat 26%; fat 12.6g; saturated fat 2.8g; mono fat 5.2g; poly fat 3.1g; protein 44g; carbohydrates 37.8g; fiber 2.5g; cholesterol 64mg; iron 3.9mg; sodium 606mg; calcium 34mg.
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