Ahi Tuna with Lemon & Apple-Mustard Sauce

Chef Alexander Ong, San Francisco, CA

Number of servings

Ahi Tuna & Daikon Salad ingredients

  • 3 pounds trimmed ahi tuna loin
  • Kosher salt & black pepper
  • 1 cup julienne daikon radish
  • 1 ounce micro shiso leaves
  • 2 tablespoon extra-virgin olive oil

Lemon & Apple-Mustard Sauce ingredients

  • 0.33 cup freshly-squeezed SunkistĀ® lemon juice
  • 0.33 cup grated Fuji apple, skin on
  • 0.25 cup grated red onion
  • 0.5 cup soy sauce
  • 2 teaspoons sesame oil
  • 4 teaspoons extra virgin olive oil
  • 2 teaspoons mustard powder
  • 0.5 teaspoon togarashi
  • 0.5 teaspoon sugar
  • 2 teaspoons minced garlic
  • 2 teaspoons minced ginger

Assembly and Plating ingredients

  • Zest of 2 Sunkist lemons, for garnish

Ahi Tuna & Daikon Salad


  1. Cut tuna loin into logs and season with kosher salt and black pepper.
  2. Sear tuna on all four sides in a large pan or grill over high heat until desired level of doneness.
  3. Chill tuna and slice into Ā½ inch thick medallions.
  4. Combine daikon, shiso leaves and olive oil in a medium bowl.

Lemon & Apple-Mustard Sauce


  1. Combine all ingredients in a medium bowl, mixing thoroughly.
  2. Chill for 2 hours.

Assembly and Plating


  1. Arrange tuna medallions on a platter.
  2. Drizzle with spoonful of the lemon & apple-mustard sauce.
  3. Top with a small pinch of the daikon salad and sprinkle with lemon zest.