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–+ servings

Sesame Tuna Crudo with White Soy Ponzu

A delicious sesame-crusted tuna crudo recipe with white soy ponzu - a bite you’ll never tire of. It’s fresh, silky, and full of flavor!
Servings: 2 servings
By: Nadia Aidi
Close-up of sesame-crusted tuna crudo drizzled with white soy ponzu and topped with crispy carrot threads.
Prep 20 minutes
Cook 5 minutes
Total 25 minutes

Equipment

  • wire rack and baking sheet
  • cutting board
  • knife
  • vegetable peeler
  • Mandoline Slicer
  • 2 small bowl
  • pan
  • spider strainer, or slotted spoon
  • silicone brush
  • fine mesh strainer
  • serving plate

Ingredients 

Crudo

  • 6-8 oz bluefin tuna, sushi-grade
  • 2 tbsp kosher salt
  • 1 tbsp cane sugar

White Soy Ginger Ponzu

  • ¼ cup white soy sauce
  • 1½ tbsp mirin
  • 2 tbsp rice vinegar
  • ½ tsp ginger, freshly grated
  • ¼ tsp garlic, freshly grated
  • 1 tsp agave syrup
  • 1 tsp bonito flakes

Crispy Carrots

  • 1 small carrot
  • oil, for frying

Sesame Crust

  • 1 tsp white soy sauce
  • 1 tsp honey
  • 2½ tbsp black sesame seeds
  • 2½ tbsp toasted sesame seeds

Toppings to taste

  • Japanese mayo
  • 1 jalapeño, sliced
  • chives, chopped
  • salsa macha, or chili oil

Instructions

  • Cure the Salmon: Mix your salt and sugar. Place your tuna on a wire rack set over a baking sheet and sprinkle the mixture over both sides. Refrigerate for 15-30 minutes to cure. When done, rinse and dry well.
  • Prepare the Components:
    • White Soy Ginger Ponzu: In a bowl, whisk together the white soy sauce, mirin, rice vinegar, ginger, garlic, agave and bonito. Set it aside.
    • Crispy Carrots: Peel the carrots, the slice very thin on a mandolin and then cut into matchsticks. Heat oil in a small pan and fry until golden. Remove with a spider ladle and let rest on a paper towel.
    • Sesame Crust: Stir together the soy sauce and honey, then brush it onto the tuna. On a plate, combine the sesame seeds and coat the tuna evenly on both sides.
  • Assemble: Slice the tuna into ½-inch pieces. Strain the white soy ginger ponzu onto your serving plate and arrange the tuna on top. Add a dollop of Japanese mayo and a jalapeño slice on top of each piece. Top with the crispy carrots, chives and a drizzle of chili oil. And that is it!

Nutrition

Calories: 587kcal, Carbohydrates: 28g, Protein: 29g, Fat: 41g, Saturated Fat: 5g, Polyunsaturated Fat: 16g, Monounsaturated Fat: 18g, Trans Fat: 0.1g, Cholesterol: 40mg, Sodium: 9138mg, Potassium: 528mg, Fiber: 4g, Sugar: 18g, Vitamin A: 7221IU, Vitamin C: 5mg, Calcium: 230mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info