Tuna with black beer ponzu & radish from Bar Tartine: Techniques & Recipes by Nicolaus Balla and Cortney Burns and Jan Newberry

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Notes about this recipe

  • Katie on February 01, 2026

    This was absolutely delicious, but anyone making it should you definitely can simplify a lot and have it still be great. It makes way too much sauce so I did about a quarter of the sauce quantity and it was perfect (one beer, not 2 quarts). Then reduce for about 20 min, and steep the kombu for 5 min. Also on my stove preheating a cast iron 5 min is too much — I did less and cooked for maybe a minute a side instead of 15 seconds and it worked great.

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