Rob's Point Loma Ponzu Tuna

Ingredients

• 3 large cloves garlic minced
• 8 servings kosher salt and pepper black freshly ground
• 1 cup soya sauce low-sodium
• 1 tablespoon mirin to taste
• 4 tablespoons miso 
• 3 tablespoons olive oil extra-virgin
• 1 cup orange juice 
• 8 servings radicchio thinly sliced for serving
• 8 servings romaine lettuce sliced for serving
• 3  shallots diced
• 8 servings sticky rice white for serving
• 2 tablespoons wasabi powder 
• 32 ounces yellowfin tuna steaks 

Equipment

• frying pan
• blender
• grill

Directions

1. Watch how to make this recipe.
2. Preheat an outdoor grill to medium-high heat.
3. In a large skillet over medium heat, sweat garlic and shallots in olive oil until shallots are softened, about 4 to 5 minutes.
4. Deglaze pan with orange juice and soy sauce. Bring to a boil.
5. Transfer mixture to blender.
6. Add miso, wasabi and mirin. Blend until smooth.
7. Season tuna steaks with salt and pepper. Sear tuna on grill, about 1 to 2 minutes per side for rare. Slice tuna and plate immediately on bed of white sticky rice and finely sliced radicchio and romaine.
8. Drizzle with ponzu sauce.