Tuna Tataki with Ponzu

• 8 oz sashimi-grade tuna steak
• 2 tbsp sesame seeds (black and white mix)
• 1 tbsp sesame oil
• 2 inches daikon radish, julienned or grated
• 2 green onions, thinly sliced
• 3 tbsp ponzu sauce
• 1/2 tsp fresh ginger, grated

Instructions

1. 1

   Pat the tuna steak dry with paper towels. Rub lightly with a pinch of salt if desired.

2. 2

   Spread the sesame seeds on a plate. Press the tuna steak into the seeds to coat the outside beautifully.

3. 3

   Heat the sesame oil in a skillet over high heat until very hot.

4. 4

   Sear the tuna for 20-30 seconds on each side. The goal is to cook the outside edges while keeping the center raw.

5. 5

   Remove from pan and immediately immerse in ice water or cool in fridge to stop cooking. Pat dry.

6. 6

   Slice the tuna against the grain into 1/4 inch thick slices.

7. 7

   Arrange the slices on a serving platter. Top with daikon and green onions.

8. 8

   Drizzle the ponzu sauce (mixed with grated ginger) over the tuna or serve on the side as a dipping sauce.