4 - 6 servings
A simple recipe that respects both the flavour and integrity of tuna. Makes an outstanding pot luck dish.
Courtesy of Quoashinis “Cosy” Lawson, Tofino. B.C.
cup (75 mL) ponzu sauce
tsp (5 mL) finely chopped garlic
tsp (5 mL) grated ginger
cup (60 mL) sesame oil
Tbsp (30 mL) vegetable oil
Freshly cracked pepper to taste
In small bowl, mix together ponzu sauce, garlic and ginger. Set aside.
Dry loin with paper towel. Drizzle with 2 tbsp (30 mL) sesame oil and rub in. Add pepper all over. (I use about 2 tsp/10 mL, but I like a lot of pepper.)
Add vegetable oil to hot pan over medium-high heat; sear loin evenly on all sides, about 2 minutes per side for medium-size loin. Remove to cutting board.
Slice loin crosswise into ¼- to ½-inch (5 mm to 1 cm) thick pieces. Remove to dish or plate; drizzle with sauce. Drizzle with remaining sesame oil.