My daughter made this last night and had a taste and was pleasantly surprised! This is a great example of how bold Asian and Latin flavors can work well together. The orange and lime juice are in place of the rice vinegar = the acidic ingredient used in a Japanese ponzu dipping sauce. The hot, smoky chipotle chiles give it that extra kick! The avocado salsa gives it that cooling feeling. Cooking Light Magazine, November 2005. You can also use the ponzu with chicken!
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- 1/2 cup orange juice
- 1/2 cup lime juice
- 1/4 cup grated onion
- 1/4 cup low sodium soy sauce
- 1 tablespoon chopped peeled fresh ginger
- 1 1/2 chipotle chiles (in adobo sauce)
- 3/4 cup diced English cucumber
- 1/2 cup diced plum tomato
- 1/2 cup diced peeled avocado
- 1/4 cup chopped fresh cilantro
- 1PREPARE PONZU:.
- 2Place all the ingredients (through 1 1/2 chipotle chiles) in a blender, and process until smooth.
- 3PREPARE SALSA:.
- 4Gently combine diced cucumber, tomato, avocado, and cilantro in a small bowl.
- 5PREPARE FISH:.
- 6Sprinkle fish with salt.
- 7Heat a large nonstick grill pan over medium-high heat.
- 8Coat pan with cooking spray.
- 9Add fish; cook 3 minutes on each side or until desired degree of doneness.
- 10Cut each tuna steak diagonally across the grain into thin slices.
- 11Arrange sliced tuna over rice; top with salsa, and drizzle with ponzu.
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Nutritional Facts for Grilled Tuna With Chipotle Ponzu and Avocado Salsa
Serving Size: 1 (431 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 445.2
- Calories from Fat 103
- Total Fat 11.5 g
- Saturated Fat 2.6 g
- Cholesterol 64.6 mg
- Sodium 749.1 mg
- Total Carbohydrate 39.7 g
- Dietary Fiber 2.6 g
- Sugars 5.7 g
- Protein 44.2 g