Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, seared skipjack tuna wasabi and ponzu. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Seared Skipjack Tuna Wasabi and Ponzu is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Seared Skipjack Tuna Wasabi and Ponzu is something which I’ve loved my whole life. They are nice and they look fantastic.
Great recipe for Seared Skipjack Tuna Wasabi and Ponzu. Eat this instead of your usual salad! This makes a great side dish to hot pots.
To begin with this particular recipe, we must prepare a few ingredients. You can cook seared skipjack tuna wasabi and ponzu using 7 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Seared Skipjack Tuna Wasabi and Ponzu:
- Make ready 300 grams Store Bought Seared Skipjack Tuna
- Make ready 1 medium, (to taste) New sweet onion and green onion
- Get 2 leaves Lettuce
- Get 1 small clove Garlic
- Prepare 1 pepper 1 small red chilli pepper sliced into rounds
- Take 3 tbsp Ponzu
- Get 1 heaping tablespoon Wasabi in a tube
In a small bowl, mix together ponzu sauce and wasabi until wasabi is incorporated and there are no lumps; set aside. Heat oil in a large nonstick skillet over medium-high heat. Combine sesame seeds in a shallow dish. Garnish with green onions, if desired.
Instructions to make Seared Skipjack Tuna Wasabi and Ponzu:
- Cut the seared skipjack tuna into thick slices. Slice the season-fresh onion and garlic. Shred the lettuce. Finely chop the green onion.
- Layer on a plate: onion, lettuce, seared skipjack tuna, garlic, green onion, and chili pepper. Mix the ponzu and wasabi.
- Just before eating, add the wasabi and ponzu sauce.
Serve it with wasabi and soy sauce for a perfect fish dish. Hold the fillet directly over a high flame to sear the skin. Rotate to lightly sear the meat. Plunge into ice water and remove the skewers by twisting. While the tuna is cooking, combine the ponzu sauce and sake.
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