Seared Tuna Yellowtail and Salmon with Three Dipping Sauces

Ingredients

• 1 pound skinless salmon fillet, sliced into 1-inch-thick strips
• 1 pound skinless tuna loin, sliced into 1-inch-thick strips
• 1 pound yellowtail fillet, sliced into 1-inch-thick strips
• Canola oil
• Salt and freshly ground black pepper
• Garlic-Lime Aioli, recipe follows
• Spicy Ponzu, recipe follows
• Orange-Ginger Sauce, recipe follows
• 1 cup mayonnaise
• 2 cloves garlic, smashed to a paste with salt
• Zest and juice of 1 lime
• Salt and freshly ground black pepper
• 1/2 cup soy sauce
• 1/4 cup fresh lemon juice
• 1 teaspoon chile-garlic sauce
• Pinch sugar
• Freshly ground black pepper
• 1 tablespoon canola oil
• 2 tablespoons peeled and finely grated fresh ginger
• 1/4 teaspoon red chile flakes
• 1 1/2 cups fresh orange juice
• 2 tablespoons light brown sugar
• 2 tablespoons low-sodium soy sauce
• Juice of 1 lime
• 2 tablespoons rice vinegar
• 1/2 teaspoon grated orange zest
• 1/4 teaspoon grated lime zest
• 1 large scallion (white and green part), thinly sliced
• 1 teaspoon toasted white sesame seeds

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