This very simple recipe works as a delicious starter or can be served with addition of forbidden rice, steamed pak choi and baby corn as a fantastic light and healthy main course.
In this recipe we used the Akami cut of Bluefin Tuna which is the lean red meat from the main body of the tuna. It is also possible to use either the Otoro (the fattier belly section which is intensely rich and melt in the mouth) or the Chūtoro (which is a combination of the Akami lean red meat and the fattier belly, found near the skin on the belly and back).
It is possible to use shop bought ponzu dressing for a simpler option, but of course more rewarding to make your own with fresh ingredients.
|Servings:||4 Starter /2 Main Course|
|Prep Time:||20 Mins|
|Cook Time:||5 Mins|
|Total Time:||25 Mins|
- 200g Bluefin Tuna Saku Block - Akami
- 100g Edamame Beans
- 1 Medium Clove of Garlic
- 1 Small Knob of Ginger
- 1 Stick of Lemongrass
- 1 Red Chilli
- 1 Small Handful of Coriander Leaves
- Salt & Pepper
- ½ cup Soy Sauce
- ½ cup Citrus Juice (6 Tbsp lemon juice + 2 Tbsp orange juice)
- Zest from 1 Lemon
- 2 Tbsp mirin
- ½ cup Katsuobushi (dried Bonito flakes)
SHOP INGREDIENTS HERE
In a medium sized bowl make the Ponzu sauce and set aside.
Finely chop the garlic, ginger, lemongrass, chilli and coriander and add to the ponzu sauce to infuse and allow the citrus to begin to gently cure the raw garlic taking the edge off it.
Bring a small pan of water to the boil. Pop the edamame beans out of their shells and blanche for approximately 1-2 minutes, then drain and add to the ponzu sauce.
Brush the whole saku block lightly with olive oil and seasonal well. Heat a good quality non-stick pan over a medium-high heat and sear the tuna for 30 seconds on each of the 4 sides then remove from the heat and rest briefly before slicing into 0.5cm thick slices.
Arrange the tuna slices around a plate and spoon over the edamame beans and ponzu sauce.