Tuna Ponzu

Jalan Segara Perancak, Tibubeneng, Kuta Utara, Bali

This recipe is loaded with healthy brown rice, salad, vegetables and topped with marinated tuna poke.

Ingredients

This Recipe Serves 1

20 gr Kale

50 gr Iceberg lettuce

20 gr Spinach

5 gr Coriander

5 gr Mint

20 gr Cherry tomatoes

20 gr Carrot

30 gr Diced tomatoes

40 gr Brown rice

100 gr Fresh raw tuna

5 gr Goji berries

3 gr Coconut flakes

3 gr Black and white sesame seeds (mixed)

20 gr Ponzu dressing

5 gr Pickled shallots

½ Lime

 

INGREDIENTS FOR PONZU SAUCE:

½ cup Soy sauce

½ cup Citrus juice (See Notes: I love the mixture of 6 Tbsp lemon juice + 2 Tbsp orange juice)

1 lemon zest from one lemon

2 tbs Mirin (2 Tbsp sake + 2 tsp sugar)

½ cup Katsuobushi (dried bonito flakes) (packed; 6 g)

1 pc Kombu (dried kelp) (2" x 3" strip; 6 g)

Direction

  • In a medium bowl, whisk together the ponzu sauce, vegetable oil, sesame oil, honey and ginger. Add the tuna and toss. Let the mixture sit in the fridge for at least 15 minutes or up to 1 hour.
  • Seasoning the kale, iceberg lettuce, spinach and mint.
  • To serve, scoop rice into bowls, top with tuna poke and Goji berries, carrot, cherry tomato, pickled shallots, black and white sesame seeds, coconut flakes and ½ lime toppings.
  •  You will have extra sauce for drizzling over the toppings; serve on the side.

Serves

  • Scoop rice into bowls, top with tuna poke and Goji berries, carrot, cherry tomato, pickled shallots, black and white sesame seeds, coconut flakes and ½ lime toppings.
  • You will have extra sauce for drizzling over the toppings; serve on the side.

Chef's Tip

It's really important to marinate the tuna well in order to take the flavour of the sauce.

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