Roasted tuna steaks with sesame seed

Ponzu honey glazed salmon, Chinese bok choy with caramelized hemp seed and brown rice 14 of 61 Ponzu marinated chicken

Kikkoman Sauces 478

Category 59

Ingredient 43

Videos 0

World Cuisines 9

Specials 57

Ponzu Lemon Main courses Fish Japanese Asian Spring Summer Autumn Winter Preparation time < 20 mins

Total time 10 mins

Preparation time: 10 mins

Nutrition facts (per portion): 640 kJ / 152 kcal

2 tuna steaks of 150 g each of 2 cm of thickness without skin
3 tbsp of Kikkoman Ponzu Citrus Seasoned Soy Sauce
1 tbsp of white sesame
1 tbsp of black sesame
1 clove garlic
20 g ginger
1 tbsp of olive oil
Salt
Pepper

Preparation

To accompany: 200 g of peas, 200 g of small zucchini, 1 red onion, 1 tbsp of Ponzu sauce. Peel the ginger, grate it over a hollow dish, add the garlic clove to the garlic press, pour half the sauce, mix, lay the tuna steaks, turn them in the sauce, let marinate 1 hour to cool them by turning them from time to time.

Prepare the vegetables: remove the greens peas, plunge them 4 minutes in boiling salted water, then drain them, pass them under cold water, put them in a salad bowl. Cut the small zucchinis into thin strips and place the red onion on a fine grater. Pour 1 tbsp of Ponzu sauce over the vegetables, turn, set aside. Mix the sesame seeds on a plate. Drain the tuna steaks of the marinade, roll them in the sesame seeds, place them in a frying pan and, on a high heat, cook 1 minute on each side.

Remove the pans from the frying pan, pour the marinade and remaining sauce into the frying pan, bring to a boil for 2 minutes and remove from heat. Cut the tuna in 1/2-inch strips. To serve: distribute the vegetables on the plates, lay the tuna slices and topping with hot sauce.