Sesame Tuna Crudo with White Soy Ponzu
Serves 2
20 mins prep
5 mins cook
25 mins total
A delicious sesame-crusted tuna crudo recipe with white soy ponzu - a bite you’ll never tire of. It’s fresh, silky, and full of flavor!
Crudo
White Soy Ginger Ponzu
Crispy Carrots
Sesame Crust
Toppings to taste
Cure the Salmon: Mix your salt and sugar. Place your tuna on a wire rack set over a baking sheet and sprinkle the mixture over both sides. Refrigerate for 15-30 minutes to cure. When done, rinse and dry well.
Prepare the Components:
• White Soy Ginger Ponzu: In a bowl, whisk together the white soy sauce, mirin, rice vinegar, ginger, garlic, agave and bonito. Set it aside.
• Crispy Carrots: Peel the carrots, the slice very thin on a mandolin and then cut into matchsticks. Heat oil in a small pan and fry until golden. Remove with a spider ladle and let rest on a paper towel.
• Sesame Crust: Stir together the soy sauce and honey, then brush it onto the tuna. On a plate, combine the sesame seeds and coat the tuna evenly on both sides.
Assemble: Slice the tuna into ½-inch pieces. Strain the white soy ginger ponzu onto your serving plate and arrange the tuna on top. Add a dollop of Japanese mayo and a jalapeño slice on top of each piece. Top with the crispy carrots, chives and a drizzle of chili oil. And that is it!
