4 4-ounce sushi grade tuna fillets
1/4 cup soy sauce
1/4 cup chicken stock
1/4 cup fresh lemon juice
1/4 cup olive oil
1-2 tablespoons wasabi paste (to taste)
2 tablespoons vegetable oil
2 cups jasmine rice, freshly cooked
Combine the soy sauce, chicken stock, lemon juice and olive oil in a medium saucepot and bring to a simmer. In a small bowl combine the wasabi powder with just enough water to make a paste. Combine the wasabi paste with the soy sauce mixture and hold in a warm spot.
Heat the vegetable oil in a sauté pan over high heat. Place the tuna in the pan and sear on all sides. Remove the tuna and drain well on a towel.
Place a large spoonful of rice in the middle of each of four serving bowls. Slice the rare tuna and fan 5 to 7 slices around each bowl of rice. Spoon 1/4 cup of the ponzu sauce over the tuna. Garnish with additional wasabi paste and herbs or baby greens as desired.