Seared Ahi Tuna Salad with Mizkan Ponzu
- 8 oz sushi grade ahi tuna steak
- 1 tablespoon Shichimi Togarashi (Japanese seven spice)
- Olive oil, for pan-searing
- 1 box spring mix salad, 5 oz
- 1 tablespoon Tobikko roes
- Pinch of shredded roasted seaweeds
- Pinch of white sesame
- 1/4 cup Mizkan AJIPON® Ponzu
- 1/2 teaspoon honey
- 1/2 tablespoon sesame oil
- 1/2 tablespoon white sesame, ground/pounded (with a mortar and pestle)
- Produce
- Seaweeds, roasted (1 Pinch)
- Seafood
- Ahi tuna, sushi grade steak (8 oz)
- Cooking & Baking
- Honey (1/2 teaspoon)
- Olive oil (1)
- Sesame, white (1 Pinch)
- Sesame, white (1/2 tablespoon)
- Sesame oil (1/2 tablespoon)
- Shichimi togarashi (1 tablespoon)
- Deli
- 1 box spring mix salad, spring (5 oz)
- Other
- 1/4 cup Mizkan AJIPON® Ponzu
- 1 tablespoon Tobikko roes
Preparation
Read recipe preparation on rasamalaysia.com
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Published November 30, 2011 (1 year ago).
30 people saved this recipe.
