Peppered Tuna with Ponzu Sauce

By Ellan

Ingredients

• 1 1/2 lb. tuna steaks, 1 1/2 inches thick
• 1 tab. cracked black pepper
• 12 green onions, trimmed
• 1 1/2 lb. bok choy, or spinach
• 4 cloves of garlic, peeled
• 2/3 cup chicken broth
• 2 tab. fresh lemon juice
• 1/4 cup soy sauce
• 1 tab. minced fresh ginger
• 1/2 cup peeled, seeded, diced plum tomato
• Vegetable oil, for frying
• 15 wonton skins, cut into 1/4 inch strips
• 2 teas. olive oil

Preparation

Step 1

Cut tuna steaks in half lengthwise. Sprinkle with pepper.

Bring 8 cups water to boil in large saucepan. Cut two 3-inch pieces from the bottom of each green onion. Thinly slice 1/4 cup green onion tops and set aside. Add 3-inch pieces to boiling water and cook 2 minutes. Remove with slotted spoon and rinse under cold water.

Separate bok choy into individual stems; cut each stem in half lengthwise, then crosswise. Add to boiling water and cook until tender, 3 minutes. (For spinach, do not cut leaves. Blanch just until wilted, 30 seconds). Drain and rinse.

Bring 1 cup water to boil in small saucepan over high heat. Add garlic and boil 1 minute; drain. Repeat blanching twice more. Slice garlic 1/8 inch thick.

Add broth, lemon juice, and soy sauce to pan; bring to boil. Remove from heat; add sliced green onion tops, ginger, tomato and garlic. Set aside.

Heat 1 inch vegetable oil in small skillet to 375. Add wonton strips in small batches and cook until deep golden. Drain.

Heat olive oil in 10-inch cast-iron skillet over med.-high heat. Add tuna and cook 8 to 10 minutes or until fish flakes easily with a fork, turning once.

Combine boy choy and cooked green onions in microwave on 100 percent power for 2 minutes.

Cut tuna into 3/4 inch slices. Arrange on 4 plates with vegetables and wonton. Spoon on sauce. Makes 4 serving.