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Wednesday, July 6, 2011

Recipe for Ponzu Cardamom Marinated Grilled Tuna

Yes, cardamom.  I thought I was using ground coriander but I realized when I smelled the pungent aroma of the cardamom that I’d grabbed the wrong bottle.  Ah well, I thought I’d give it a try since I’d already dumped it in the marinade with the tuna.  Cardamom imparts a sweet and savory flavor to chicken, meat, fruit, pastries…why not tuna?

Time: 5 minutes plus marinading time
Yield: 2 servings (for main course; for appetizer, 4 servings)
  • 10 oz. ahi tuna
  • 1 tsp ground cardamom
  • 3 TBSP ponzu (or soy sauce)
  • 1 tsp kosher salt 

  • Marinate the tuna in the ponzu and cardamom for 1 hour.
  • Bring to room temperature while grill (or grill pan) heats.
  • Remove from marinade and sprinkle with salt.
  • Cook over direct high heat for 1 ½ minutes per side, just to sear.
  • Slice and serve.

I've just recently starting trying cardamom in recipes.  I love it.  The bottle describes it as "pungent and aromatic with a fresh, sweet, flowery taste and a hint of ginger and lemon."  I don't get the flowery taste as much as aroma, but it is delicious and I couldn't describe it any better.  I'm glad I grabbed the wrong bottle!  What have you made with cardamom?

Printable Recipe