Tuna Tataki

Tataki is a Japanese cooking preparation in which beef or fish is seared on the outside and served rare with a citrusy Ponzu dipping sauce.

For the Ponzu Ginger Sauce:

1/4 cup soy sauce

2 tablespoons water

1 tablespoon rice wine vinegar

1 tablespoon freshly squeezed lime juice

1/2 tablespoon finely grated fresh ginger

1 scallion, thinly sliced

For the Tuna:

1/4 cup sesame seeds

1 tablespoon coarsely ground black pepper

1/2 pound sushi-grade tuna loin

2 tablespoons sesame oil

Kosher salt

Vegetable oil, for the grates

To make the Ponzu Ginger Sauce: In a small bowl whisk together the soy sauce, water, vinegar, lime juice, ginger, and scallions. Set aside.

To make the Tuna: On a shallow plate stir together the sesame seeds and black pepper. Lightly brush the tuna with sesame oil, and season with salt to taste. Roll the tuna in the sesame seed mixture, pressing down lightly to make the coating adhere on all sides.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Place the tuna on the grill. Cook, turning once, until just seared on the outside and still rare on the inside, about 2 to 3 minutes per side.

To serve, slice into 1/4-inch thick pieces. Transfer to a plate or platter and serve with the Ponzu Ginger Sauce on the side.

Serves 4.

Cooking Tip: I find that the easiest way (and safest way for my knuckles!) to peel the papery skin off a ginger root is to use the side of a spoon rather than a knife.

Variation: Not a fan of fish? This recipe can also be made with a boneless sirloin steak. Just cook the beef to medium-rare.