For the Ponzu Sauce:
1/4 cup lime juice
1/4 cup orange juice
1/2 cup soy sauce
2 Tbl Mirin
1 tsp Dashi powder
1 Tbl Rice Wine Vinegar
For the Tuna:
4 tuna steaks
Island Coconut Blend
1/2 cup Tuxedo Sesame Seeds
Roasted Garlic Avocado Oil

Simple and sublime. This seared tuna hits on all the flavor, texture and temperature notes. The quick, no-cook ponzu sauce is a make-at-home must. Japanese pantry essentials like mirin, rice wine vinegar and powdered dashi will get you to a big and bold ponzu sauce perfect for noodles, rice and this tuna!

Mirin is a type of rice wine that’s similar to sake with more sugar. Mirin also has a lower alcohol content than sake. If you don’t have mirin, you can substitute sake but add some additional sugar to make up for the sweetness mirin would have delivered.


1.Stir together the ponzu ingredients and set aside. Any unused ponzu should be stored in the fridge and used within 3 weeks.
2.Season the tuna on both sides with the Island Coconut Blend. Set aside for 15 mins.
3.Heat a wide, heavy skillet over medium heat and drizzle in Roasted Garlic Avocado Oil to coat the bottom.
4.Combine the sesame seeds in a plate and dredge both sides of the tuna steaks in the sesame seeds. Cook the tuna steaks for 3 minutes on both sides for medium rare. Add in additional oil if things seem dry and to prevent the sesame seeds from scorching.
5.Slice the tuna and serve with the ponzu sauce.

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