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Recipe: Seared Tuna With Chilli Ponzu Sauce

This tasty recipe for Seared Tuna on a bed of spicy red onions, with a chilli ponzu sauce and fried garlic is the perfect dish for a summer dinner party or a romantic evening in.

Serves 4

INGREDIENTS

For the tuna
800g tuna loin
500ml ponzu sauce
100g chilli daikon
80g spring onions – thinly sliced
20g deep fried garlic

For the chilli
Braised red onions
5 red onions
100ml soy sauce
100ml rice vinegar
100ml sake
60g caster sugar
12g ginger – finely chopped
2 garlic cloves – thinly chopped
1½ dried red chillies – large (seeds removed)

METHOD
1 Cut the tuna into blocks, season and sear in a very hot pan with a little oil until coloured. The tuna should be raw apart from the outside 2-3mm. Place on a lined tray and refrigerate.

For the onions, sweat off the finely chopped garlic, ginger and dried chillies for a few moments, then add the sliced red onions and cook till semi-transparent.

2 Add the soy, sake, rice vinegar and sugar and bring to the boil, remove from the heat and strain, then allow to cool on trays. The onions should still be al dente, spicy and a little sweet.

3 Thinly slice the spring onions. Fry off the sliced garlic till crisp and golden brown and grate the chilli daikon.

4 Place a pile of the spicy onions in the centre of a salad bowl, cut the tuna into slices and roll up, then place six rolled-up slices of tuna on the onions in a pyramid shape. Add a little chilli daikon to some of the ponzu sauce and pour over the tuna, garnish with the fried garlic and sliced spring onions. Finally, finish with a small pile of extra chilli daikon.

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