Keto Tuna Tataki with Ponzu Sauce

Ingredients

• 8 oz Sushi-Grade Tuna Steak
• 2 tbsp Sesame Seeds
• 2 tbsp Soy Sauce (low sodium)
• 1 tbsp Rice Vinegar
• 1 tbsp Lemon Juice
• 1/2 tsp Ginger (grated)
• 1/2 cloves Garlic (minced)
• 1 tbsp Green Onions (chopped)

Instructions

1. 1Place the 2 tbsp sesame seeds onto a plate or shallow dish.
2. 2Gently press the 8 oz sushi-grade tuna steak into the 2 tbsp sesame seeds, coating all sides. Press lightly to make sure the seeds stick.
3. 3Heat a 12-inch skillet or grill pan over high heat until it is very hot. You should feel the heat radiating from it.
4. 4Carefully place the sesame-seed-coated tuna steak into the hot skillet. Sear for 30 seconds to 1 minute on the first side, until a light brown crust forms. Flip the tuna and sear for another 30 seconds to 1 minute on the second side. The goal is to lightly brown the outside while keeping the inside rare and cool.
5. 5Immediately remove the seared tuna steak from the skillet and place it on a clean cutting board. Let it rest for 3 to 5 minutes. This allows the juices to redistribute, keeping the tuna moist.
6. 6While the tuna rests, prepare the ponzu sauce. In a small bowl, combine the 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp lemon juice, 1/2 tsp grated ginger, and 1/2 clove minced garlic. Whisk these ingredients together until well combined.
7. 7Using a very sharp knife, slice the rested tuna steak thinly across the grain into 1/4-inch thick pieces.
8. 8Arrange the sliced tuna tataki on a serving plate. Drizzle the prepared ponzu sauce evenly over the tuna slices. Garnish with the 1 tbsp chopped green onions before serving.

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