Grilled Tuna w/ Sudachi, Soy Sauce & Horseradish Dust

Found another application for the horseradish dust I made this week, and also stumbled upon a brilliant flavor combination that I'm sure is old hat to many Japanese chefs. The concept here was to use a bitter component that was not hot and subtler than wasabe, and introduce a delicate citrus flavor to the savory saltiness of the soy sauce. I've used Ponzu sauce, which has a tart citrus flavor, with soy sauce before, but I guess I didn't catch onto the general usefulness of citrus and soy pairing until introducing Sudachi juice. The sudachi imparts a very zesty citrus flavor and aroma, quite tart on its own, but delicious with the soy sauce.

Here's the preparation:
- organic 100% soy sauce TT
- bottled sudachi juice TT
- horseradish dust (dehydrated fresh horseradish root run through a spice grinder)
- thick ahi tuna steak

Cut 1-2 2" cubes out of the tuna steak & coat with olive oil. Coat a 400F grill with canola oil and put the tuna on, rotating after 90 seconds. After the initial flip, give it 30 seconds on the 4 remaining sides. Plate with equal parts soy sauce and sudachi juice. Top with a little kosher salt and a line of the horseradish dust on top.



Excellent flavors with really good tuna. Sudachi can be found at larger Asian food markets, mine was procured at H-Mart. Not only was I thrilled with the sudachi, but will definitely remember the citrus / soy sauce combination for other applications.