Seared Tuna, Yellowtail and Salmon with Three Dippi

Name: Seared Tuna, Yellowtail and Salmon with Three Dipping Sauces
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound skinless salmon fillet, sliced into 1-inch-thick strips; 1 pound skinless tuna loin, sliced into 1-inch-thick strips; 1 pound yellowtail fillet, sliced into 1-inch-thick strips; Canola oil; Salt and freshly ground black pepper; Garlic-Lime Aioli, recipe follows; Spicy Ponzu, recipe follows; Orange-Ginger Sauce, recipe follows; 1 cup mayonnaise; 2 cloves garlic, smashed to a paste with salt; Zest and juice of 1 lime; Salt and freshly ground black pepper; 1/2 cup soy sauce; 1/4 cup fresh lemon juice; 1 teaspoon chile-garlic sauce; Pinch sugar; Freshly ground black pepper; 1 tablespoon canola oil; 2 tablespoons peeled and finely grated fresh ginger; 1/4 teaspoon red chile flakes; 1 1/2 cups fresh orange juice; 2 tablespoons light brown sugar; 2 tablespoons low-sodium soy sauce; Juice of 1 lime; 2 tablespoons rice vinegar; 1/2 teaspoon grated orange zest; 1/4 teaspoon grated lime zest; 1 large scallion (white and green part), thinly sliced; 1 teaspoon toasted white sesame seeds

Servings: persons

1 pound skinless salmon fillet, sliced into 1-inch-thick strips
1 pound skinless tuna loin, sliced into 1-inch-thick strips
1 pound yellowtail fillet, sliced into 1-inch-thick strips
Canola oil
Salt and freshly ground black pepper
Garlic-Lime Aioli, recipe follows
Spicy Ponzu, recipe follows
Orange-Ginger Sauce, recipe follows
1 cup mayonnaise
2 cloves garlic, smashed to a paste with salt
Zest and juice of 1 lime
Salt and freshly ground black pepper
1/2 cup soy sauce
1/4 cup fresh lemon juice
1 teaspoon chile-garlic sauce
Pinch sugar
Freshly ground black pepper
1 tablespoon canola oil
2 tablespoons peeled and finely grated fresh ginger
1/4 teaspoon red chile flakes
1 1/2 cups fresh orange juice
2 tablespoons light brown sugar
2 tablespoons low-sodium soy sauce
Juice of 1 lime
2 tablespoons rice vinegar
1/2 teaspoon grated orange zest
1/4 teaspoon grated lime zest
1 large scallion (white and green part), thinly sliced
1 teaspoon toasted white sesame seeds

1
Special equipment: 6-inch wooden skewers, soaked in cold water for at least 1 hour
2
Preheat a charcoal grill or kamado-style ceramic charcoal cooker for direct grilling over high heat.
3
Thread one strip of fish per skewer, brush with oil on both sides and sprinkle with salt and pepper.
4
Grill until slightly charred on both sides and still rare in the middle, about 30 seconds per side.
5
Serve on platters with the dipping sauces in small bowls.
6
Whisk together the mayonnaise, garlic, lime zest and juice and salt and pepper to taste.
7
Let stand 10 minutes to allow the flavors to meld before serving.
8
Whisk together the soy sauce, lemon juice, chile-garlic sauce and sugar and season with pepper.
9
Let the sauce sit at room temperature for at least 30 minutes before serving.
10
Heat the oil in a medium saucepan over medium heat.
11
Add the ginger and red chile flakes and cook until the ginger is soft, about 2 minutes.
12
Increase the heat to high, add the orange juice, brown sugar, soy sauce and lime juice and cook until the mixture is reduced by about one-quarter, stirring occasionally, 8 to 10 minutes.
13
Remove from the heat, stir in the rice vinegar and orange and limes zests and let cool to room temperature.
14
Add the green onions and sesame seeds just before serving.

923

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: 1 pound skinless salmon fillet, sliced into 1-inch-thick strips, 1 pound skinless tuna loin, sliced into 1-inch-thick strips, 1 pound yellowtail fillet, sliced into 1-inch-thick strips, Canola oil, and more.

Yes, Seared Tuna, Yellowtail and Salmon with Three Dipping Sauces falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seared Tuna, Yellowtail and Salmon with Three Dipping Sauces

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions