DIRECTIONS
To make the Ponzu Sauce:
In a small bowl, whisk together soy sauce, lemon juice, lime juice, mirin, brown sugar, and cayenne pepper. Divide sauce in half and reserve half the sauce for dipping.
To make the Ahi tuna:
Coat the tuna steaks in remaining ponzu sauce and marinate for at least one hour.
In a large nonstick skillet over medium-high heat, heat oil until shimmering. Remove tuna steaks from marinade, wipe off excess, and add to skillet. Sear 1 to 2 minutes per side for rare.
Transfer to cutting board and let rest 5 minutes. Slice into 1/4-inch slices and garnish with scallions. Serve with white rice and reserved ponzu sauce for dipping.
Notes:
Mirin: If you can’t find Mirin (a sweet Japanese cooking wine), substitute 2 tablespoons white wine or rice vinegar + 1 teaspoon sugar.
Brown sugar: Start with 1 tablespoon and add more to the ponzu sauce to taste, if desired.
Cayenne pepper: Add to taste or omit entirely.
Ahi tuna: Also known as yellowfin tuna or bigeye tuna. Fresh tuna will be red or pink in color and will usually come in a giant loin that gets cut as it’s requested. If you can only find pre-cut pieces of tuna, look for tuna steaks that are moist and shiny with barely translucent meat. If the steaks look dull, brown, or if the muscle starts to separate into flakes, the fish isn’t fresh. Fresh tuna smells like the sea; if it smells too “fishy,” pass.
A different fish: Try mahi, sea bass, cod or even salmon. You may prefer to cook these fish a bit more thoroughly in this recipe, depending on your personal taste.