Yuzu and Blood Orange Sashimi Tuna Crudo

• 2 tbsp yuzu ponzu
• 1 tbsp soy sauce
• 1 tsp honey
• ½ tsp kosher salt
• 2 tsp minced shallot
• 1 tbsp blood orange juice (squeezed from the trimmings from supremed orange)
• 2 tbsp extra virgin olive oil
• 1 blood orange, peeled and supremed*
• 1 piece (7 oz) wild sashimi tuna steak
• ¼ package Aerofarms Micro Super Mix microgreens

In a small bowl, whisk the ponzu, soy sauce, honey, salt, shallot and blood orange juice until honey and salt are dissolved. Whisk in the olive oil. Cut the orange supremes in half lengthwise and add to the bowl. Set aside.

Using a sharp knife, slice the tuna steak into thin slices and arrange slightly overlapping on a plate. Stir the vinaigrette once more and gently spoon it over the tuna, evenly distributing the orange pieces. Arrange the microgreens over top. Serve immediately.

*Click here to view our step-by-step guide on how to supreme citrus