To make the ponzu sauce, pour the lemon juice, orange juice and soy sauce in a bowl. Then, add the sugar and stir to dissolve well. When the mixture is ready, strain it to remove any remaining pulp and set aside.
To prepare Balfegó bluefin tuna tataki, we soak the wakame seaweed (usually sold dehydrated) for five minutes and let them drain.
Take the Balfegó bluefin tuna saku (a block). Put a frying pan on the fire and, when it is very hot, add the oil. Next, sear the bluefin tuna loin saku for 15 seconds on each side. Once it is ready, coat it with sesame seeds on the outside and let it rest in the refrigerator for about 10 minutes.
While waiting for it to cool, chop the chives and grate the ginger very finely. Now we can start plating with the wakame seaweed.
After 10 minutes, cut the loin saku into slices of about half a centimeter and place them on wakame seaweed in a fan shaped pattern. Coat the pieces with the ponzu sauce and sprinkle with some chopped chives and grated ginger (to taste).
We can accompany our tataki with some daikon oroshi (grated daikon radish). To prepare the daikon oroshi, simply peel the daikon, grate it with a fine grater and put a small spoonful next to the Balfegó bluefin tuna tataki to accompany it.
*Daikon contains digestive enzymes that will help make our digestion easier.
150 g Balfegó bluefin tuna loin
- 10 ml squeezed lemon juice
- 25 ml squeezed orange juice
- 30 ml rice vinegar
- 50 ml soy sauce
- Sugar to taste. We recommend one teaspoon, or about 20 g.
- A little bit of sunflower oil to sear our tataki
- Dehydrated wakame seaweed
- Sesame seeds
- Ginger to taste