One of my favorite indulgences in the summer is quickly seared tuna drizzled with a salty soy dressing and a bit of sharp onion for balance. Usually I make a grilled ahi with green onion or chives and tamari. It takes minutes and is always well loved by those who consume it.
This tuna recipe is a variation with a more citrusy twist. The raw onions are soaked in water briefly to take the edge off (a great trick for Greek salad by the way). The only complaint I received was that there wasn’t enough — even though this was only the appetizer.
Rather than doing it in a pan, this tuna recipe can also be done on the grill and served immediately. By doing it in a pan and freezing it briefly before slicing it is simply easier to get a clean cut. Feel free to do it a few hours ahead of time, store it in the fridge, then slice and served cold when you are ready for it.
Seared Tuna with Ponzu(serves 2)
Place the onion in cold water. Coat the tuna generously with the cracked black pepper and then coat in the sesame oil. Heat a small skillet to high heat and add oil, when it smokes quickly add tuna. Sear for 10 seconds on each side. (really, thats it). Remove and wrap in plastic, place in the freezer for 15 minutes so it is easier to cut.
Remove from the freezer, slice into 1/2" slabs. Drain the onions. Top with red onion, ponzu and squeeze the lime over top. Consume immediately.