Coffee ponzu marinated ahi tuna with avocado cream

By Spencer Watts
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Total Time


  • 2 avocados, peeled and pitted
  • 1 tablespoon (15 milliliters) lime juice
  • 2 tablespoons (30 milliliters) heavy cream
  • Salt and pepper, to taste

Coffee ponzu marinated ahi tuna steaks:

  • 2 ahi tuna steaks (150 grams each)
  • 1/2 cup (120 milliliters) cold coffee
  • 1/2 cup (120 milliliters) soy sauce
  • 1/2 cup (120 milliliters) lemon juice
  • 2 tablespoons (30 milliliters) mirin
  • 1/4 cup (60 milliliters) orange juice
  • Avocado cream


Avocado cream:

  1. Place all ingredients in a food processor and blend until smooth.
  2. Reserve for plating.

Coffee ponzu marinated ahi tuna steaks:

  1. In a medium sauce pan, heat water over medium-high heat.
  2. Place tuna steaks in simmering water for 20 seconds and remove from heat.
  3. Place blanched tuna steaks in refrigerator to chill rapidly. Set aside.
  4. In a mixing bowl, whisk together, lemon juice, orange juice, mirin, coffee and soy sauce.
  5. Place chilled tuna steak in coffee mixture and marinade for two to three hours.
  6. Remove from marinade and slice thinly.
  7. Serve cold over a smear over the avocado cream.
  8. Serve with fried shallots and capers.


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