Tuna tataki with Ponzu

Ingredients

• 300 g tuna steak, previously frozen (blast-chilled), in one even piece
• 4 tbsp UMAMI Ponzu
• 1 ripe avocado
• ½ orange, cut into segments with peel and pith removed
• 1 spring onion
• 1 pinch of UMAMI Yuzu zest
• 1 tsp UMAMI Organic toasted black sesame
• Sprouts or fresh herbs, to finish
• Salt

Method

1. 01

   Pat the tuna dry and season lightly with salt on all sides.

2. 02

   Get a non-stick frying pan very hot, without oil, and sear the tuna for 20–30 seconds on each of its four sides: it must stay raw inside.

3. 03

   Transfer it to a chopping board and leave to cool for 5 minutes, then cut into slices about 1 cm thick with a very sharp knife.

4. 04

   Thinly slice the avocado and arrange it on the plate, alternating with the tuna, along with the orange segments.

5. 05

   Dress with the Ponzu, the sliced spring onion, the yuzu zest and the black sesame; finish with the sprouts and serve straight away.