Low FODMAP Seared Tuna Tataki with Citrus Ponzu

Total time30 min

Prep time15 min

Cook time5 min

4.7

(30)

Low FODMAP Seared Tuna Tataki with Citrus Ponzu

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Ingredients

4 servings

For the tuna

1 lb sushi-grade ahi tuna steak (about 1 ½ inches thick)
1 tbsp avocado oil
½ tsp fine sea salt
¼ tsp black pepper

For the ponzu

¼ cup fresh orange juice (from about 1 orange)
Ingredient note
Freshly squeezed orange juice is low in FODMAPs in modest amounts, and this recipe works out to about 3 teaspoons per serving, so it is likely fine.
2 tbsp fresh lemon juice (from about 1 lemon)
3 tbsp tamari
1 tsp honey
Ingredient note
A serving of up to about 1/2 teaspoon of honey is low in FODMAPs. This recipe contains only about 1/4 teaspoon per serving, making it likely Low FODMAP. If you prefer to always avoid honey, please tap it and change its rating to Red.
1 tsp fresh ginger, finely grated
1 tsp toasted sesame oil

For serving

3 cups mixed greens or thinly sliced daikon radish
2 scallions (green tops only), thinly sliced
Ingredient note
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
1 tbsp sesame seeds, toasted
¼ tsp red pepper flakes (optional)

Instructions

1
Whisk together the orange juice, lemon juice, tamari, honey, grated ginger, and toasted sesame oil in a small bowl until the honey is fully dissolved. Set aside.
2
Pat the tuna steak completely dry with paper towels, then season all over with the salt and black pepper.

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