Yield: 4-6 servings
(14-ounce) loin of Japanese yellowtail tuna (if yellowtail is
unavailable, use bluefin tuna)
cup toasted coriander seeds
1-2 Tablespoons vegetable oil
1-2 Tablespoons lemon juice
1-2 Tablespoons olive oil
1 teaspoon chopped ginger
Salt and pepper to taste
cup orange juice
1 cup light soy sauce
1 ½ teaspoons rice wine vinegar
1 ½ teaspoons lime juice
1 ½ teaspoons chopped ginger
teaspoon chopped garlic
teaspoon chili flakes
1 ½ teaspoons sliced cilantro
1 ½ teaspoons sliced scallion
of one lemon
2 ounces ginger
1 Tablespoon sliced scallion
1 Tablespoon olive oil
kumquats, sliced thin
2 scallions, greens only, sliced
1 teaspoon minced shallots
salt and pepper to taste
sugar to taste
2 Tablespoons butter
prepare the ponzu. Combine all ingredients in a bowl except the
scallions and cilantro, and let sit as long as possible. This
will allow the flavors to meld. Before serving the tuna, add the
cilantro and scallions to the finished sauce.
the blood line off of the tuna and cut the loins into rectangles
4-5 inches long and 1-2 inches high. Season the top of the loin
with salt and pepper and then press toasted and cracked coriander
on top, being careful to completely cover one side of the fish.
a very hot skillet, add one tablespoon of vegetable oil, then
sear the fish coriander-side down. When the coriander has turned
golden brown, remove the fish from the pan and let it cool at
the fish is no longer warm, invert the loin and cut it in to slices
approximately 1/8-inch thick. For uniform slices, it's easiest
to cut through the raw part of the fish with a sawing motion,
and then push the blade though the seared crust.
whatever trimmings (however much fish is left after you've squared
off the loins) you have, prepare the tartare. Cut the trimmings
into a small dice (approximately 1/8-inch thick) and season it
with olive oil, lemon juice, chopped ginger, scallions, salt and
pepper to taste.
out five or six slices of the seared and sliced tuna in the center
of the plate, slightly overlapping, and all facing the same direction.
Place a pile of the tartare (approximately 1 teaspoon) at each
corner of the plate. Brush the seared slices with finished ponzu
and then place a slice of kumquat on each piece of tuna.
finish the plate, put one tablespoon of sliced scallions for each
portion in a very hot pan with a pinch of minced shallots. Season
with salt, pepper and sugar, remove from heat and add a dollop
of butter, just enough to make the mixture glisten. Spoon a little
seared scallions on top of the kumquats and serve immediately.