Recipe of Homemade You Can't Stop Eating This! Seared Skipjack Tuna

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, you can't stop eating this! seared skipjack tuna. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

You Can't Stop Eating This! Seared Skipjack Tuna is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. You Can't Stop Eating This! Seared Skipjack Tuna is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook you can't stop eating this! seared skipjack tuna using 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make You Can't Stop Eating This! Seared Skipjack Tuna:

1. Make ready 1 block Seared skipjack tuna (katsuo)
2. Make ready 3 clove Garlic
3. Make ready 5 stalks Green onion or scallion
4. Make ready 10 cm Daikon radish
5. Get 3 Myoga ginger
6. Prepare 5 leaves Shiso leaves
7. Prepare 1 generous amount Ponzu

Instructions to make You Can't Stop Eating This! Seared Skipjack Tuna:

1. Slice the seared skipjack tuna (katsuo or bonito) about 7 mm thick. Lay on a large flat plate so that the slices don't overlap.
2. Put the sliced garlic and 2 tablespoons of oil in a frying pan, and fry slowly over low heat. When the garlic turns golden brown, turn it over, and continue to fry the other side until golden brown. Drain the garlic on paper towels.
3. Slice the green onion thinly. Grate the daikon radish and drain. Cut the myoga ginger in half, then slice thinly. Finely julienne the shiso leaves.
4. Top the skipjack tuna slices with grated daikon radish, myoga ginger, green onion and garlic in that order. Pour over a generous amount of ponzu sauce and it's done.
5. If you have time before you serve this, cover with plastic wrap and chill in the refrigerator.

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