You Can't Stop Eating This! Seared Skipjack Tuna

Name: You Can't Stop Eating This! Seared Skipjack Tuna
Cuisine: American
Ingredients: 1 block Seared skipjack tuna (katsuo); 3 clove Garlic; 5 stalks Green onion or scallion; 10 cm Daikon radish; 3 Myoga ginger; 5 leaves Shiso leaves; 1 generous amount Ponzu

cookpad.japan @cookpad_jp

I copied the seared skipjack tuna recipe they made on a TV cooking show and it was delicous without any special ingredients. So I thought I could use the combination of ingredients even with frozen and defrosted skipjack tuna year round. Of course it is much better made with fresh unfrozen skipjack tuna.

Fry the garlic slices until they're golden brown and crispy, but not burned! Don't throw out the leftover garlic flavored oil - add salt and use it to stir fry greens and bean sprouts. Recipe by mangoari

cookpad.japan @cookpad_jp

Saved

Ingredients

1 blockSeared skipjack tuna (katsuo)
3 cloveGarlic
5stalks Green onion or scallion
10 cmDaikon radish
3Myoga ginger
5leaves Shiso leaves
1generous amount Ponzu

Saved

Steps

1

Slice the seared skipjack tuna (katsuo or bonito) about 7 mm thick. Lay on a large flat plate so that the slices don't overlap.
2

Put the sliced garlic and 2 tablespoons of oil in a frying pan, and fry slowly over low heat. When the garlic turns golden brown, turn it over, and continue to fry the other side until golden brown. Drain the garlic on paper towels.
3

Slice the green onion thinly. Grate the daikon radish and drain. Cut the myoga ginger in half, then slice thinly. Finely julienne the shiso leaves.
4

Top the skipjack tuna slices with grated daikon radish, myoga ginger, green onion and garlic in that order. Pour over a generous amount of ponzu sauce and it's done.
5

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