Seared Tuna and Ponzu Dipping Sauce

Starting off the New Year, so many of my friends are getting excited about eating clean. I vote for everything in moderation but Seared Tuna and a Ponzu dipping sauce with stir-fried vegtables is a great way to start because anyone can cook it, and it is fast and easy.

The longest thing is searing the tuna, and I must warn you I like to get really fresh tuna and quickly wear it in a really hot pan. Some people prefer to cook tuna until it is great all the way through, but I promise you that fresh tuna is really nice if it is still pink in the middle. If you are a sushi person, feel free to sub in Sashimi grade Tuna.


Serves Two

Ponzu Dipping Sauce

  • 70g soy sauce
  • 35g rice wine vinegar (mirin)
  • 1 1/2 tsp honey
  • 2 tsp lemon
  • 1 tsp grated ginger

Mix all ingredients and refrigerate while you cook. If you want to make it before you can keep it in the fridge overnight.

Seared Tuna

  • 2 Fresh tuna steaks
  • olive oil

this is to taste, but if you also like your tuna rare, then get a pan very hot with some oil. Place steaks on and sear for 1 minute on each side, then turn stove on low and sear for another 30 seconds each side. You can also just do it by eye.

Stir Fried Vegtables

  • Any vegtables you would like, but ideal ones are peppers, snap peas, pok choi, or broxolli. You can also ribbon carrots with a peeler for an extra touch of colour.
  • 2 tbsp soy sauce
  • 2 tbsp oil (nut or olive)
  • chili flakes (optional)

Is is the easiest way to cook vegtables!

cut the vegtables into thin strips

heat the oil in a pan and once hot, add soy sauce and chili flakes

add vegtables and stir or shake the pan to coat in soy.

Everyone has different preferences on how they like vegtables, but 4 minutes keeps them crispy and warm

helpful hint: I usually do the vegtables forst, then plate them and cook the tuna : one pan = no fuss!

Eat and Enjoy! I coat the tuna in sauce… Yummmm 🙂


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