You Can't Stop Eating This! Seared Skipjack Tuna

1. 1

   Slice the seared skipjack tuna (katsuo or bonito) about 7 mm thick.

2. 2

   Lay on a large flat plate so that the slices don't overlap.

3. 3

   Put the sliced garlic and 2 tablespoons of oil in a frying pan, and fry slowly over low heat.

4. 4

   When the garlic turns golden brown, turn it over, and continue to fry the other side until golden brown.

5. 5

   Drain the garlic on paper towels.

6. 6

   Slice the green onion thinly.

7. 7

   Grate the daikon radish and drain.

8. 8

   Cut the myoga ginger in half, then slice thinly.

9. 9

   Finely julienne the shiso leaves.

10. 10

    Top the skipjack tuna slices with grated daikon radish, myoga ginger, green onion and garlic in that order.

11. 11

    Pour over a generous amount of ponzu sauce and it's done.

12. 12

    If you have time before you serve this, cover with plastic wrap and chill in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.