You Can't Stop Eating This! Seared Skipjack Tuna

• 1 block Seared skipjack tuna (katsuo)
• 3 clove Garlic
• 5 stalks Green onion or scallion
• 10 cm Daikon radish
• 3 Myoga ginger
• 5 leaves Shiso leaves
• 1 generous amount Ponzu

1. Slice the seared skipjack tuna (katsuo or bonito) about 7 mm thick.
2. Lay on a large flat plate so that the slices don't overlap.
3. Put the sliced garlic and 2 tablespoons of oil in a frying pan, and fry slowly over low heat.
4. When the garlic turns golden brown, turn it over, and continue to fry the other side until golden brown.
5. Drain the garlic on paper towels.
6. Slice the green onion thinly.
7. Grate the daikon radish and drain.
8. Cut the myoga ginger in half, then slice thinly.
9. Finely julienne the shiso leaves.
10. Top the skipjack tuna slices with grated daikon radish, myoga ginger, green onion and garlic in that order.
11. Pour over a generous amount of ponzu sauce and it's done.
12. If you have time before you serve this, cover with plastic wrap and chill in the refrigerator.

tuna, clove garlic, stalks green onion, radish, ginger, leaves, generous amount

Taken from cookpad.com/us/recipes/167814-you-cant-stop-eating-this-seared-skipjack-tuna (may not work)