PREP ~ 0 Minutes; COOK ~ 20 Minutes
For the rice:
3/4 cup white rice
1 1/2 cups chicken stock or water
1 teaspoon grated fresh ginger
1 1/2 cups snap peas, string removed and cut into 1/2 inch pieces
1/4 cup fresh cilantro, roughly chopped
1 teaspoon rice wine vinegar
1 teaspoon sesame oil
1 teaspoon soy sauce
For the Tuna:
2 tablespoons white sesame seeds
2 tablespoons black sesame seeds
2 5-oz portions of sashimi-grade ahi tuna
1 tablespoon of coconut oil or vegetable oil
kosher salt and black pepper
1/2-1 teaspoon wasabi paste (depending on your preferred spice level)
1 1/2 tablespoons soy sauce
1/4 cup mayonnaise
Sesame-Seaweed sprinkle (see photo below), optional
- If you aren't comfortable cooking tuna, try salmon instead. Make sure the skin and blood line is removed first, and then coat in sesame seeds the same way I do with the tuna. Salmon can still be a little rare in the middle as well, but if you prefer to cook it all the way through, that's cool too. I do not recommend cooking the tuna all the way through, however. It will only shine if it is left as rare as possible.
- The wasabi-soy-mayo reminds me of the spicy mayo you get on sushi rolls. It makes a great, easy sauce for this dish.
- I love white rice. I spent a lot of time in Asia when I was young so one of my earliest memories of comfort food was a bowl of rice with soy sauce on it. Hello, salt tooth! I recognize that rice is considered an inferior grain these days (sad, since it's ancient and responsible for growing enormous civilizations, but I digress). If you prefer a different grain, the fixin's would pair well with brown rice, quinoa, black rice or even farro.
Measure rice, stock or water, grated ginger and a pinch of salt into a medium saucepan. Set over high heat and bring to a boil. Give the pan a shake, cover and lower heat. Simmer for 15 minutes, or until liquid is absorbed and grain is tender. (Note: different grains will cook, well, differently. Except quinoa, that cooks the same.)
The tuna cooks very quickly, so while the rice gets underway do some prep work before cooking the tuna. Start by chopping the snow peas and tossing them in a bowl with the sesame oil, soy sauce and rice vinegar. Mix in the cilantro and season with salt and pepper. Set aside until the rice is done cooking.
Next, mix the wasabi and soy sauce together in a small bowl. Stir until the wasabi is dissolved, then stir in the mayo. Use more or less wasabi depending on how "spicy" you like it.
Mix white and black sesame seeds in a wide bowl or on a rimmed plate. Season tuna with salt and pepper, then set in the sesame seeds and roll to coat. Once there is just about 5 minutes left on the rice, set a medium saute pan over medium-high heat. Add the coconut or vegetable oil and let warm. Once oil is hot and viscous, add the tuna. You want to cook this no more than 2 minutes per side. You will see the color changing as it cooks, but it's important to keep as much bright purple rareness as possible. To be honest, I was so busy taking pictures, I feel that I let my fish go a few seconds too long on the first side. Do as I say and not as I do, in this instance!
Flip to sear all sides. You will notice how the sesame seeds begin to create a crisp outer layer. Kinda cool, I think!
Once the tuna is done searing, transfer to a clean plate to stop the cooking.
Once the rice is done, stir in the snow pea mixture. Scoop rice onto dinner plates. Slice the tuna crosswise (like my picture) or serve whole, along side the rice. Drizzle the dish with the wasabi mayo and sprinkle with the sesame-seaweed mix. Enjoy!