This was really terrific – simple but beautiful and flavorful fish recipe. I would definitely make it again, and it’s nice that the sushi grade tuna seemed to hold up in the freezer. I couldn’t find the suggested chili thread garnish but eh.
½ lb. sashimi grade yellowfin/ahi tuna (buy from FishforSushi.com)
2 Tbsp. olive oil
1 green onion/scallion (about 1 Tbsp. chopped green onion)
1 inch ginger (about 1 tsp. grated ginger)
3 Tbsp. ponzu (or make homemade ponzu)
2 tsp. sesame oil
1 tsp. soy sauce
1 tsp. white sesame seeds
Korean Chili Thread
Prep ingredients. Stir together tataki sauce ingredients.
Add oil to nonstick pan. Sear 30 seconds per side. Let rest a couple minutes and slice into thin pieces. Pour sauce over it, and garnish with lemon slices in between tuna slices.