Yield: 6 Servings

Ingredients:

Ponzu:
• 2 Tablespoons rice vinegar
• 2 Tablespoons light soy sauce
• 2 Tablespoons lime juice
  
  Tuna:
• 1½ pounds blue fin tuna, cut in 6-inch by 1-inch rectangular pieces
• Salt and pepper
  
  To Serve:
• 2 teaspoons cumin seeds
• 2 lemons, supremes only
• 5 Valencia oranges, suprêmes only
• 1 ounce thinly-sliced onions, soaked in ice water
• 1 small jicama (approximately 4 ounces)
• 30 fresh oregano leaves
• Salt

• Candied young ginger

Method:
Ponzu:
Combine all ingredients, set aside.

Tuna:
Season tuna with salt, pepper and cumin. Sear tuna for 30 seconds a side in a hot skillet. Cut each piece of tuna into 6 pieces.

To Assemble and Serve:
Slow roast cumin seeds in a dry pan and roughly grind with a mortar and pestle. Combine cumin with lemon, orange and onion while still warm, and let sit for one hour. Thinly slice jicama with a mandoline. Lay 6 overlapping slices of jicama on a plate next to 6 pieces of tuna. Spoon the citrus salad over the jicama (8-10 supremes per plate). Use approximately 5 leaves of oregano on top of the citrus salad as a garnish. Pour 2 Tablespoons of the ponzu over the tuna and finish with a sprinkle of salt. Finish the plate with a small pile of candied young ginger.

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