Serves Four as an appetizer or first course
Two blue fin tuna steaks, about 6 ounces each, seared briefly then cut against grain
1 clove garlic, peeled but left whole
1 bunch asparagus, ends trimmed and cut into 1 inch lengths
1 head broccoli, chopped into large 1 inch pieces
1 red pepper, seeded and sliced into thin strips
1 bunch baby corn, trimmed
1 carrot, peeled and cut into ¼ inch slices
1 onion, peeled and sliced thinly
1 cup Ponzu sauce
1 lemon, cut in four sections, for garnish
Arrange tuna over four plates.
In a large sauce pan add remaining ingredients except lemons.
Bring to a quick boil, remove from heat and allow to sit for 2 minutes.
Remove vegetables to cools BUT reserve sauce.
When sauce and vegetables are cooled, about 10 minutes, recombine and serve along with tuna and garnish with lemon wedges.
