Tuna with citrus dressing

A beautifully seared or raw tuna fillet is elevated with a zesty citrus dressing, combining the brightness of orange, lemon, and lime with a touch of olive oil and herbs. The balance of acidity and richness highlights the tuna’s delicate flavor, making for a dish that is both refreshing and satisfying. Served with a crisp salad or light grains, this elegant yet simple meal is perfect for warm-weather dining.

Tuna with citrus dressing

Difficulty Level: Medium

Calories: 400

Cooking Time: 20 min

Ingredients:

Tuna — 200 g
Leek (its white part) — 50 g
Olive oil — 30 ml
Sea salt, white pepper
Chives

For dressing:

Orange (6 segments)
Pickled ginger — 15 g
Bell pepper — 15 g
Garlic — 1 clove
Citrus ponzu sauce — 2 table spoons
Olive oil — 2 tea spoons

For ponzu sauce:

Mirin — 400 ml
Mitsukan vinegar — 200 ml
Kikkoman soy-bean sauce — 300 ml
Lemon — 300 g
Citron of two oranges
Piece of Kombu — 3×3 sm

Instructions:

Preparation of ponzu sauce:

Mix mirin, mitsukan and soy-bean sauce in a stew pan.
Add lemon citron, squeezed juice and orange citron to the stew pan.
Wipe kombu with wet wipe and also add to the ingredients.
Put the stew pan on a medium-high heat until the sauce boils.
Then remove heat and set it aside until it cools down.
Remove kombu and put sauce in fridge for 2-4 days.
If you wish, you can thicken sauce with xanthan for proper consistency.

Citrus dressing:

Put orange segments into pannikin, slice pickled ginger in thin straws, chop bell pepper concasse, slice garlic in short cuts.
Mix all ingredients, add olive oil, ponzu sauce and stir. Dressing is ready.

Preparation of tuna:

Cut leek in two halves, fix them with toothpicks and boil for 5 minutes.
After boiled, cut each half in two more halves and put them out on a small sheet pan.
Pour olive oil and put freshly ground black pepper, and then put to gratinate.
Pickle tuna in sea salt, white pepper and olive oil.
Heat frying pan well and fry tuna for 25 seconds for each side.

Assembly:

Put leek on the bottom of a plate.
Cut edges of tuna and slice it at an angle in 4-5 pieces.
Put the pieces on leek.
Put orange segments, vegetable, previously sliced in small pieces, atop and pour dressing. Decorate with sliced chives scapes