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

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.

How to Make It

Step 1

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.

Step 2

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

Step 3

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.

Ratings & Reviews

Amhaasy81's Review

August 06, 2012
Messed up this recipe big time and it was still delicious- my husband purchased salmon instead of tuna, no orange juice had to use sunny d, someone used the adobos used sriracha sauce instead, no cucumbers from the garden so had to omit. I think the fresh mix of flavors was still there and that's why it worked.

srwfromorange's Review

June 26, 2011
This dish was tasty but I had to make so many adjustments, that it's no longer CL's recipe, but now mine. The ponzu was bitter so I added 1T agave syrup & reduced it by 1/2 . It still tasted like it needed something. For the salsa, I added some diced red onion, about a teaspoon of olive oil & the juice of 1/2 lime. We cooked the tuna outdoors on the grill & I made Jasmine Rice made with some sauteed shallot & coconut milk. I'll make it again, but with the changes.

mjmayinsf's Review

April 02, 2011
We don't love tuna, but eat it sometimes because it's healthy. This is a tasty preparation for a nice, light meal.

clnr42's Review

September 06, 2010
This was great! Will definitely make again. I made a couple of alterations. I used boneless, skinless chicken thighs marinaded in a store-bought lime viniagarette. For the salsa, I used mango, avocado, shallots, cilantro, and lime juice. Delicious! ETA: Have made this many times since my original review, both with tuna and chicken. If we have it in the grocery budget to splurge on really good, sushi-grade tuna this is the recipe I use. I keep thinking I will try it with the salsa as written in the recipe just for a change but we love the mango/avocado salsa so much I always wind up making it that way instead.

nyitch's Review

October 26, 2009
Awesome - one of the best recipes from C.L. I've made! It was a while ago, but I think I made it with short grain coconut rice. I would definitely make for company. Super yummy!

nyfoodie's Review

June 11, 2009
I made this with chicken. Great flavors and presents really well. For some reason, can't seem to find canned adobes in chipotle here in DC so, sadly, used crushed red pepper instead. I can only imagine that it's even better w/the real deal. I reduced the ponzu a bit in the skillet after the chicken came out until it was a tad thicker. Very good.

EileeninSC's Review

December 14, 2008
Outstanding recipe the whole family loves; looks hard to make but fairly easy. Our daughter loves tuna steak and is easily a $25-30 restaurant meal you can make at home a lot cheaper. Just get the pan hot and cook the tuna 3 minutes one side, two the other for perfection! (PS Serve over jasmine rice with a little coconut milk substituted for half of the water - yum)