Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

Notes: Chef Rodelio Aglibot uses ponzu, a citrus-seasoned soy sauce, to flavor the salsa. We've mixed soy and lemon juice for an easy alternative.

Rodelio Aglibot, Los Angeles, CA
This Story Originally Appeared On sunset.com

Gallery

James Carrier

Recipe Summary

Yield:
Makes 2 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse tuna; pat dry. Spread garlic on both sides of steaks; sprinkle with salt and pepper. Pour oil into an 8- to 10-inch nonstick frying pan over medium-high heat. When hot, add tuna. Cook, turning once, until lightly browned on both sides, about 1 minute per side. Pour sake and 1 tablespoon soy sauce around steaks; remove from heat. Let cool, turning fish often.

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  • Meanwhile, in a small bowl, mix tomatoes, green onion, cilantro, lemon juice, and remaining tablespoon soy sauce.

  • Lift tuna from sake mixture, reserving juices. Cut fish across the grain into 1/4-inch-thick slices and lay on plates. Garnish with the salsa and avocado slices. If desired, spoon pan juices equally over tuna (otherwise discard).

Source

Koi Restaurant

Nutrition Facts

340 calories; calories from fat 48%; protein 32g; fat 18g; saturated fat 3.2g; carbohydrates 9.5g; fiber 1.9g; sodium 1093mg; cholesterol 48mg.
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