1 Shusi grade tuna fillet, 2-4 inches wide and tall and about 4-5 inches long (tuna steaks will work if neccessary).
1/4 cup sesame oil
Buffalo Trace Bourbon
Ground black pepper
3-4 green onions
2-4 cayenne peppers
2 oz rice wine vinegar
2 oz orange juice
1 oz soy sauce
1 oz lemon juice
Place the tuna in a bag and cover w/ bourbon and set aside. Make sure any blood line meat (dark brown color) has been removed.
Start the charcoal grill, we will cook on highest level.
Mix the rice wine vinegar, orange, lemon juice and soy sauce in a container to make the Ponzu sauce.
Thinly slice the green onions.
Cut the tops off the hot peppers, hold upside down and roll between fingers to remove seeds, then mince the cayenne.
Remove the tuna from the bourbon, marinate for no more than an hour, (use the bourbon for sake bombs?) and rub the tuna w/ sesame oil and sprinkle w/ ground black pepper.
Place tuna on grill on the first side for about 1 minute, roll onto next side for 1 minute,repeat until all sides are done(usually have 3-4 sides). Turn filet 90 degrees (if desired) and cook all sides again about one minute, then sear the ends of the filet.
Remove from grill and slice thinly, 1/8 inch say, and arrange slices on platter and pour on Ponzu sauce, add green onion on top and cayenne mince in middle. Serve now or cover and chill in refridgerator and serve later.
A twist to a Japanese classic of a seared tuna fillet, sliced thin and served w/ ponzu sauce. Can be served right after cooking or chilled.