Keto Tuna Tataki with Ponzu Sauce

Instructions

1. 1Place the about 225 g Sushi Grade Tuna Steak on a clean plate. Sprinkle the 2 tablespoons of Sesame Seeds evenly over all sides of the tuna steak, pressing gently to help the seeds adhere.
2. 2Place an approximately 25 cm skillet over high heat. Add the 1 tablespoon of Avocado Oil to the skillet and heat until it shimmers, about 1 minute. The oil should be very hot.
3. 3Carefully place the sesame seed-coated tuna steak into the hot skillet. Sear for 30 to 45 seconds per side, until the outside is lightly browned and the seeds are toasted, but the center remains rare and cool. The internal temperature should reach 47°C.
4. 4Remove the seared tuna steak from the skillet and place it on a cutting board. Let it rest for 2 minutes. Then, using a very sharp knife, slice the tuna steak thinly against the grain into bite-sized pieces.
5. 5In a small bowl, whisk together the 2 tablespoons of Tamari, 1 tablespoon of Rice Vinegar, 1 tablespoon of Lemon Juice, and 1 teaspoon of Ginger until well combined. This is your ponzu sauce.
6. 6Arrange the thinly sliced tuna pieces on a serving plate. Drizzle the prepared ponzu sauce evenly over the tuna slices. Thinly slice the 1 stalk of Green Onions and sprinkle them over the top as a garnish.
7. 7Serve the Keto Tuna Tataki immediately.

Related Guides