Smoked Tuna with Ponzu Sauce
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Ponzu
Sauce: In a bowl combine bonito flakes, soy, mirin, sugar and lemon juice. Allow to sit for 6 hours and up to overnight. Strain through a sieve to remove excess liquid in order to bring the consistency back to a dipping sauce. |
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Tuna
3 cups Apple Wood Chips
1 pound sushi-grade tuna belly (454g)
Marinade:
½ cup sake (125ml)
1 tablespoon lemon juice (15ml)
1 tablespoon low-sodium soy sauce (15ml)
1 teaspoon sesame oil (5ml)
2 garlic cloves, diced
1 tablespoon finely chopped fresh ginger (30ml)
Prepare a smoke pouch. Place 2 cups of apple wood chips into a bowl of cold water and soak for 1 hour. Reserve 1 cup of dry wood chips.
In a small bowl combine, sake, lemon juice, ginger, garlic and sesame oil. Mix. Place tuna in a non-reactive container. Cover with marinade. Allow to set for 30 minutes in the refrigerator.
To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top. Mix them together. Close the foil and use a fork to puncture holes in the top and bottom of the foil pouch
Prepare the barbecue for indirect grilling. Preheat one side of the barbecue to 220ºF/110ºC. Place the smoke pouch directly over the heat source. Close the lid and wait for smoke.
Prepare
tuna. Fill a drip tray with ice. Place tuna on top on the ice.
Once the BBQ is smoking, place the drip tray in top of the
grill on the indirect side. Close lid and smoke for 20 - 25 minutes for
rare.
Remove from grill and place in the refrigerator for 1 hour. Remove and slice very thin across the grain. Serve with ponzu sauce.
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