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Before you jump to Seared Skipjack Tuna Wasabi and Ponzu recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
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We hope you got benefit from reading it, now let’s go back to seared skipjack tuna wasabi and ponzu recipe. You can cook seared skipjack tuna wasabi and ponzu using 7 ingredients and 3 steps. Here is how you achieve it.
The ingredients needed to make Seared Skipjack Tuna Wasabi and Ponzu:
- Use 300 grams Store Bought Seared Skipjack Tuna
- Get 1 medium, (to taste) New sweet onion and green onion
- Use 2 leaves Lettuce
- Use 1 small clove Garlic
- Use 1 pepper 1 small red chilli pepper sliced into rounds
- You need 3 tbsp Ponzu
- Get 1 heaping tablespoon Wasabi in a tube
Steps 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.
Tataki is prepared by searing the loins of the fish with the skin left on, but the hard scale plate behind each pectoral fin must be removed. Heat oil in a large nonstick skillet over medium-high heat. Combine sesame seeds in a shallow dish. Place a large spoonful of rice in the middle of each of four serving bowls. Garnish with additional wasabi paste and herbs or baby greens as desired.
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