Receta de filete de atún aleta amarilla

Ingredientes

• 9 ounces ahi tuna (sashimi-grade)
• 1 teaspoon togarashi spice
• 1/2 cup black and white sesame seeds
• 1 tablespoon avocado oil
• 1 tablespoon fermented soy sauce (Kikkoman)
• 2 tablespoons mirin (We used the keto version)
• 1 tablespoon dashi stock
• 1 teaspoon rice vinegar
• 1 tablespoon lemon juice

Preparación

1. 1

   Lightly season the ahi tuna filets with togarashi spice on all sides.

2. 2

   Gently press each filet into the sesame seeds to form an even crust.

3. 3

   Heat avocado oil in a cast-iron skillet over medium-high heat.

4. 4

   Once the oil is hot, sear the tuna for 30-40 seconds per side and set aside to rest.

5. 5

   Meanwhile, prepare the ponzu sauce by combining fermented soy sauce, mirin, dashi stock, rice vinegar, and fresh lemon juice in a bowl.

6. 6

   Slice the tuna into bite-sized pieces and serve with the ponzu dipping sauce on the side.