Prep 20 mins
Cook 12 mins
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!
- 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
- 4 (6 ounce) tuna steaks
- 1⁄4 teaspoon salt
- cooking spray
- 2 cups hot cooked medium-grain rice
- PREPARE PONZU:.
- Place all the ingredients (through 1 1/2 chipotle chiles) in a blender, and process until smooth.
- PREPARE SALSA:.
- Gently combine diced cucumber, tomato, avocado, and cilantro in a small bowl.
- PREPARE FISH:.
- Sprinkle fish with salt.
- Heat a large nonstick grill pan over medium-high heat.
- Coat pan with cooking spray.
- Add fish; cook 3 minutes on each side or until desired degree of doneness.
- Cut each tuna steak diagonally across the grain into thin slices.
- Arrange sliced tuna over rice; top with salsa, and drizzle with ponzu.