This is FABULOUS and easy recipe that takes Japan and Hawaii and puts awesomeness on your plate. . Great as an appetizer to share, incredibly healthy, Ketofab, L&G and wonderful. The key to this (and most of my creations) is the quality of ingredients. Use top quality sushi grade Tuna, I personally like tuna from the Pacific or Spain. For the yuzykosho, you can find it online on Amazon or at most Asian food groceries.

Servings 2-4 Steps 6

ingredients

8 -10 oz SUSHI grade tuna block

¾ inch fresh ginger grated

1 garlic clove finely chopped

1 green onion chopped

4 tbl soy sauce

1.5 tbl ponzu sauce

1.5 tsp chili oil

1.5 tsp sesame oil

½-1 tsp yuzukosho (available online)

directions

1. In a small metal bowl mix all of the ingredients except the tuna

2. Put the tuna in a small flat container that allows the tuna to fit lengthwise, but not much bigger and pour the marinade over, put in the refrigerator for 2 hours, turning the tuna over half way through.

3. Using a very hot grill pan with a bit of sesame oil on it, sear the tuna blocks for about 1 to 1.5 min per side (all four sides). The tuna should be cooked about 2/3 inch on each side and raw in the center

4. Let it cool for about 1 hour, slice into ½ inch thick slices

5. While it is cooling, using a small pan, heat the marinade and simmer over a low heat until it reduces by half

6. Pour the sauce over the tuna and garnish with a bit green onion