6 oz. tuna steak - this must be sushi grade tuna (sashimi grade)
1 TB toasted sesame seeds
1 tsp sesame oil
S & P
fine onion slices, shredded carrots, bean sprouts, green onions - pick 2 of these to use.
2 TB soy sauce
1 TB lemon juice
1 TB orange juice
Sprinkle salt and pepper and 1/2 the sesame seeds on each side of the tuna.
Heat a cast-iron pan to medium-high heat.
Pour the sesame oil in the center of the pan.
Sear the tuna for about 1 minute per side... you will be serving it very rare ... you're pretty much having sushi. That's why you need sushi-grade tuna (sashimi grade).
Immediately wrap the tuna in foil and place in the freezer for 10 minutes.
Slice thinly and at an angle (you'll need a very sharp, straight blade) and fan out onto a plate. Pour the Ponzu sauce over the tuna.
Garnish with fine onion slices, sprouts, shredded carrot, green onions - pick maybe 2 of these.
Classically, this is used as an appetizer. However, we like to have it as an entree. I'll serve the tuna on a platter since its presentation is so nice, and I'll give each of us a plate of jasmine rice w/ stir-fried veggies piled on top as well.