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You Can't Stop Eating This! Seared Skipjack Tuna

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We hope you got insight from reading it, now let’s go back to you can't stop eating this! seared skipjack tuna recipe. You can cook you can't stop eating this! seared skipjack tuna using 7 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to cook You Can't Stop Eating This! Seared Skipjack Tuna:
  1. Take 1 block Seared skipjack tuna (katsuo)
  2. Take 3 clove Garlic
  3. Take 5 stalks Green onion or scallion
  4. You need 10 cm Daikon radish
  5. You need 3 Myoga ginger
  6. Take 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.

She would eat either in each others style, But if she has options, this is what she would do every time. Canned tuna is one grocery item with huge variations in quality across brands. Learn what to look out for and how to pick the best canned tuna. Most of the Pacific skipjack tuna comes from the western and central Pacific ocean. ? A skipjack tuna is a saltwater fish that lives in almost every ocean around the world.

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