I love cooking! So I’m going to post a few of my personal recipes on my blog, too. I learned at a very young age (12) how to cook basic foods such as grilled cheese, spaghetti, pizza made from scratch, homemade french fries., etc. and I still like mixing up some good old comfort food in the kitchen.

Tuna Tataki

I made this simple dish last night for my dad and daughter. I bought Sushi grade tuna at Doris’s Italian Market and Bakery for $9.99 a pound, Kikkoman Ponzu Sauce and one lemon. I had some Jasmine rice at home so I didn’t need to buy any. That’s it folks.

I took the tuna and placed it in a ziplock bag. I poured enough Ponzu Sauce to cover the tuna. I squeezed the lemon in the bag and pressed out as much air as I could. I let it marinate in the refrigerator while my rice was cooking. I wouldn’t do it for a extended time because the citrus juice will start to cook the tuna.

As for the preparation of my rice, I always like to rinse it thoroughly at least three times or until the water isn’t too cloudy. I always use a quarter cup less of water. I like my rice fluffy and I let the steam cook it until it’s done. This involves removing it from the heat once there is no water visible. I always add a teaspoon of butter while its boiling and nothing else. Total cook time is usually 45 minutes. If you don’t want to mess with this just buy 5 Minute Rice or serve the tuna over salad greens.

When the rice is done, I heat up a pan on medium high. I have an iron cast fajita pan that I use. You want the pan to be hot but not scorching or smoking hot. When I think the pan is hot enough I spray some Pam on and then place my tuna in it. I let it cook on each side no more than five minutes for perfect rare. I also like to brown the sides of the tuna so the entire fillet is seared. Once seared, I remove the tuna and drizzle some Ponzu Sauce on top and let it rest for five minutes.

Once rested, use a very sharp knife and cut the tuna in slices against the grain. You can make them as thick or thin as you want. Spoon your rice on a plate and layer the tuna on top. I then drizzled just a little more Ponzu Sauce on top and serve.

Any of y’all that cook are probably saying, what no pepper? You are correct. My daughter and Dad aren’t pepper fans so I left it out. If I was making it for myself I would have added fresh ground pepper in the marinade and on top of the fish on both sides before searing it. Also to add color and flavor, you could slice some scallions and place them on top of your tuna before serving it.

I hope you enjoy this recipe and Stay Hungry!

basic ingredients

Easy Masterpiece