Cooking Instructions
1.
In a small bowl, stir together the
Ponzu (4 Tbsp)
,
Mirin (1 Tbsp)
,
Honey (1 Tbsp)
and
Sesame Oil (2 Tbsp)
.
2.
Spread the
Sesame Seeds (1/2 cup)
out on a plate.
3.
Coat the
Fresh Tuna Steak (4)
with the sauce mixture, then press into the sesame seeds to coat.
4.
Oil the cooking grates well or using a cast iron skillet over high heat until very hot.
5.
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.
6.
Slice the tuna into slices and brush with remaining sauce mixture.
7.
To make the wasabi guacamole, use a fork to mash the
Hass Avocados (2)
in a large bowl.
8.
Stir in the
Onion (1)
,
Tomato (1)
,
Ponzu (3 Tbsp)
,
Hot Sauce (1 tsp)
,
Worcestershire Sauce (1/2 tsp)
,
Kosher Salt (1 tsp)
,
Ground Black Pepper (1/4 tsp)
, and
Wasabi Powder (1 tsp)
. Mix well; taste, and add additional salt and pepper if necessary.
9.
Place guacamole in serving bowl and garnish with
Scallions (1 bunch)
, and
Fresh Cilantro (to taste)
. Cover and refrigerate for 1 hour to allow flavors to blend.
10.
To make the ponzu cucumbers & onions, chop
Onion (1/2)
and
Cucumbers (2)
into bite-sized pieces.
11.
Mix
Sesame Oil (1 tsp)
,
Sesame Seeds (to taste)
,
Ponzu (1 1/2 Tbsp)
and
Rice Vinegar (1 Tbsp)
and submerge onions and cucumbers.
12.
Set in fridge for at least 1 hour before serving.
13.
Serve Tuna, Wasabi Guacamole and Cucumbers and Onions with tacos.
