Ingredients

• 3 large cloves garlic, minced
• 3 shallots, diced
• 3 tablespoons extra-virgin olive oil
• 1 cup orange juice
• 1 cup low-sodium soy sauce
• 4 tablespoons miso
• 2 tablespoons wasabi powder
• 1 tablespoon mirin, or to taste
• Eight 1/2-inch thick yellowfin tuna steaks (about 4 to 6 ounces each)
• Kosher salt and freshly ground black pepper
• White sticky rice, for serving
• Sliced radicchio, for serving
• Sliced romaine lettuce, for serving

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Instructions

1. Watch how to make this recipe.
2. Preheat an outdoor grill to medium-high heat.
3. In a large skillet over medium heat, sweat garlic and shallots in olive oil until shallots are softened, about 4 to 5 minutes.
4. Deglaze pan with orange juice and soy sauce. Bring to a boil. Transfer mixture to blender. Add miso, wasabi and mirin. Blend until smooth.
5. Season tuna steaks with salt and pepper. Sear tuna on grill, about 1 to 2 minutes per side for rare. Slice tuna and plate immediately on bed of white sticky rice and finely sliced radicchio and romaine. Drizzle with ponzu sauce.