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!

Ingredients

4 serv.

PONZU↗
orange juice↗1⁄2 cup
lime juice↗1⁄2 cup
grated onion1⁄4 cup
low sodium soy sauce↗1⁄4 cup
chopped peeled fresh ginger1 tablespoon
chipotle chiles↗1 1⁄2
(in adobo sauce)
SALSA
diced English cucumber3⁄4 cup
diced plum tomato1⁄2 cup
diced peeled avocado1⁄2 cup
chopped fresh cilantro1⁄4 cup
REMAINING INGREDIENTS
(6 ounce) tuna steaks↗4
salt↗1⁄4 teaspoon
cooking spray
cups hot cooked medium-grain rice2

Step-by-step instructions

1
PREPARE PONZU:.
2
Place all the ingredients (through 1 1/2 chipotle chiles) in a blender, and process until smooth.
3
PREPARE SALSA:.
4
Gently combine diced cucumber, tomato, avocado, and cilantro in a small bowl.
5
PREPARE FISH:.
6
Sprinkle fish with salt.
7
Heat a large nonstick grill pan over medium-high heat.
8
Coat pan with cooking spray.
9
Add fish; cook 3 minutes on each side or until desired degree of doneness.
10
Cut each tuna steak diagonally across the grain into thin slices.
11
Arrange sliced tuna over rice; top with salsa, and drizzle with ponzu.
12
Enjoy!

Source: food.com

Original recipe ↗

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