Spicy Tuna Crudo with Shoyu Ponzu Sauce
Thinly sliced, buttery bluefin tuna set in a savory shoyu ponzu balanced with fresh orange and lemon. It is finished with a smoky salsa macha and fried carrots.
Equipment
- Small skillet
- paper towels
- Mixing bowl
- whisk
- strainer
- serving plate
Ingredients
- 1 carrot, cut into very thin matchsticks
- olive oil, to cover the carrots
- 2 scallions, chopped
- 1/4 cup tamari, or soy sauce
- 2 tbsp mirin
- 1 tbsp rice vinegar
- 1/2 orange, juiced
- 1 tsp ginger, freshly grated
- 1.5 tsp sesame oil
- 1 fresno chile, thinly sliced
- 1 tbsp salsa macha, plus more for garnish
- 1 tsp white miso
- 6-8 oz bluefin tuna, sushi grade, sliced
- 1 lemon, zested
- micro cilantro, for topping
Instructions
- Fry the Carrots: Heat olive oil in a small skillet over medium heat. Fry carrot matchsticks until lightly golden. Transfer to a paper towel-lined plate to drain excess oil.olive oil, 1 carrot
- Mix the Sauce: Whisk scallions, tamari, mirin, rice vinegar, orange juice, ginger, sesame oil, Fresno chile, salsa macha, and white miso in a bowl. Let sit for 15 to 20 minutes to meld flavors.2 scallions, 1/4 cup tamari, 2 tbsp mirin, 1 tbsp rice vinegar, 1/2 orange, 1 tsp ginger, 1.5 tsp sesame oil, 1 fresno chile, 1 tbsp salsa macha, 1 tsp white miso
- Assemble the Dish: Strain the liquid portion of the sauce onto a serving plate. Arrange sliced bluefin tuna over the liquid. Top the fish with the strained chunky solids from the sauce, fried carrots, lemon zest, micro cilantro, and additional salsa macha.6-8 oz bluefin tuna, 1 lemon, micro cilantro
Nutrition
Calories: 636kcal, Carbohydrates: 48g, Protein: 50g, Fat: 30g, Saturated Fat: 5g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 15g, Cholesterol: 65mg, Sodium: 3843mg, Potassium: 1247mg, Fiber: 8g, Sugar: 24g, Vitamin A: 14748IU, Vitamin C: 165mg, Calcium: 128mg, Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.