In Lemonade, chef and author Alan Jackson introduces us to his vision of comfort food ala Southern California. The twist in this book is that each dish offers a sauce or dressing that provides exceptional finish and polish to the dish.
Suzen and I made this ponzu sauce and were struck by the intensity of flavors. You first sense both the orange and the vinegar, then the rush of soy and ginger. It’s a great sauce, one that can be used in many, many ways. This tuna is fine start but with other fish — salmon or trout — the sauce will be equally excellent. And chicken, too. And, I may be crazy, but I think it would radiate contrast with the seared crust of a fine steak.
You could, in fact, forgo protein and simply use this sauce atop a salad composed with citrus slices and sweet onions. Once you make this sauce, it will be a staple you return to again and again.
Seared Ahi Tuna with Crushed Orange Ponzu Sauce
Yield: Serves 4
Ingredients:
For the ponzu sauce:
- ¼ small seedless orange, coarse chopped [skin, pith, fruit, and all], use more of the orange if you want more orange power
- ½ cup seasoned rice wine vinegar
- 2 tablespoons soy sauce
- 2 tablespoons honey or agave nectar
- 1 tablespoon ground ginger
- 1 tablespoon sesame oil
- ½ cup canola oil
- 1 plum tomato, halved, seeded and diced small
- 1 shallot, minced
- 2 tablespoons finely chopped fresh chives
- 1 tablespoon sesame seeds, toasted
For the tuna:
- 1 tablespoon freshly ground black pepper
- 1 ½ teaspoons coarse salt
- 4 5-ounce sushi-quality tuna steak, 1 ½ inches thick
- 3 tablespoons canola oil
Preparation:
To prepare the ponzu sauce, in a blender combine the orange, vinegar, soy, honey, ginger, and sesame and canola oils. Blend on high speed until the orange is broken down but still a little bit chunky, about 1 minute. Pour the ponzu into a bowl, add the chopped tomato, shallot, chives, and sesame seeds, stirring to combine. Set aside while preparing the tuna to allow the flavors to come together.
For the tuna, in a small bowl, combine the pepper and salt, mixing with your fingers to evenly distribute. Pat the tuna dry with paper towels and sprinkle all sides with the salt and pepper mixture—you should see the seasoning on the tuna. Place a skillet over medium-high heat and coat with the oil. When the oil is hot, lay the tuna in the pan and sear for about 2 minutes on each side; as the tuna cooks, the red meat will become whiter and form a crust. Take care to move the fish as little as possible to minimize sticking and to avoid tearing the flesh.
Remove the tuna to a cutting board and cut on the diagonal into 14-inch thick slices. Serve the tuna with the sauce
Source: The Lemonade Cookbook: Southern California Comfort Food by Alan Jackson [St. Martin’s Press, 2013]
Photo Information: Canon T2i, EFS 60mm Macro Lens, F/5.6 for1/60th second at ISO‑1600