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

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

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Credit: James Carrier

Recipe Summary test

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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