In a small bowl, stir together the
Ponzu (1/4 cup)
Mirin (1 Tbsp)
Honey (1 Tbsp)
Sesame Oil (2 Tbsp)
Sesame Seeds (1/2 cup)
out on a plate.
Fresh Tuna Steak (4)
with the sauce mixture, then press into the sesame seeds to coat.
Oil the cooking grates well or using a cast iron skillet over high heat until very hot.
Place steaks in the pan, and sear for about 30 seconds on each side. If cooking on a grill use Grill Grates at a temp of at least 500 degrees F (260 degrees C) and sear for 1min each side.
Slice the tuna into slices and brush with remaining sauce mixture.
To make the wasabi guacamole, use a fork to mash the
Hass Avocados (2)
in a large bowl.
Stir in the
Ponzu (3 Tbsp)
Hot Sauce (1 tsp)
Worcestershire Sauce (1/2 tsp)
Kosher Salt (1 tsp)
Ground Black Pepper (1/4 tsp)
Wasabi Powder (1 tsp)
. Mix well; taste, and add additional salt and pepper if necessary.
Place guacamole in serving bowl and garnish with
Scallions (1 bunch)
Fresh Cilantro (to taste)
. Cover and refrigerate for 1 hour to allow flavors to blend.
To make the ponzu cucumbers & onions, chop
into bite-sized pieces.
Sesame Oil (1 tsp)
Sesame Seeds (to taste)
Ponzu (1 1/2 Tbsp)
Rice Vinegar (1 Tbsp)
and submerge onions and cucumbers.
Set in fridge for at least 1 hour before serving.
Serve Tuna, Wasabi Guacamole and Cucumbers and Onions with tacos.