Seared tuna with fresh cherry ponzu
¼ cup lemon juice
1/3 cup lime juice
¼ cup rice wine vinegar
¼ cup dashi broth
½ cup soy sauce
2 cups pitted and halved cherries, divided
Combine the lemon juice, lime juice, rice wine vinegar, dashi broth and soy sauce. Add half of the cherries into the liquid ingredients; allow to marinate in your fridge overnight. Strain the cherries. Add fresh cherries.
2 pieces of (6 ounce) grade A tuna, seared rare
1 avocado smashed with 1 tablespoon olive oil
¼ teaspoon white miso
Place the avocado onto two plates, top with sliced tuna and spoon on some cherry ponzu.