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Easy Togarashi-Seared Ahi with Ponzu

This dish packs a deliciously spicy kick and comes together in mere minutes. Serves 2-4.


  • 1lb sushi grade Ahi (yellowfin or bigeye tuna, divided into half portions. You could also use good quality albacore.)
  • Salt
  • 1 tsp sesame oil, divided
  • Togarashi
  • Ponzu

How to Prepare:

  1. Pat fish portions dry with paper towel.
  2. Rub sesame oil all over fish and sprinkle with a bit of salt on both sides.
  3. Sprinkle togarashi on all sides of fish and pat down.
  4. Heat a large nonstick pan on medium heat for 3 minutes.
  5. Add fish portions to pan one flat side down and cook for 1 minute.
  6. Flip fish onto other side and cook for 1 minute.
  7. Turn and cook each side 1 minute more or to desired doneness. For best results maintain a rare to med-rare center.
  8. Serve with white rice, choice of vegetable and ponzu for dipping. Alternatively,  you can slice portions into “tetaki” sashimi for an appetizer for 4 people.


Wild Ahi Tuna

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