AUSTIN, Texas – Keeping up with that New Year’s resolution to eat healthy can be tough, but it doesn’t have to be.

WATCH: Todd Boatwright joined Kyle Barham, Chef de Cuisine at The Carillon Restaurant, to show us how to make a simple, nutritious meal.

Ahi Tuna Tataki Ingredients, yield: 4 servings

  • 8 ounces Ahi Tuna
  • 4 Tablespoons Shchimi Togarashi
  • ½ cup Cantaloupe Melon Balls
  • ½ cup Honeydew Melon Balls
  • 1 each Parsnip  
  • 2 tablespoons lemon juice
  • 1 tablespoon kosher salt
  • 1 tablespoon Extra Virgin Olive Oil
  • 2 oz Ponzu Sauce (recipe follows)

Ahi Tuna Tataki Directions

  1. Cut parsnips into 1-inch chunks.
  2. Toss parsnips in olive oil and roast in a preheated oven at 370 F. for 25 minutes until browned and tender.
  3. Set aside to cool.
  4. Cut the tuna into 1x4 rectangles and season with togarashi on all sides.
  5. In a hot pan with olive oil, sear the tuna for 10 seconds on all sides and cool immediately.
  6. Once cooled slice the tuna into 1-inch bites.
  7. In a mixing bowl, place the melon balls, parsnips, and sliced tuna.
  8. Season with kosher salt and lemon juice.
  9. Place in a serving dish and pour the ponzu sauce over the entire mixture to finish.

Ponzu Sauce Recipe

  • ½ cup Tamari
  • ½ cup Yuzu Juice
  • ¼ cup simple syrup
  • 2 Tablespoons Rice Vinegar

Ponzu Sauce Directions

  1. Combine all ingredients together and chill.