Monday, December 5, 2016

Seared Ahi Tuna Rice Bowl with Ginger Sauce

We combined a few recipes for this one. We are still trying to figure out the sauce that comes with the search tuna appetizer at a local restaurant here called Elephant Bar (if anyone knows how that sauce is made let us know!).This was really easy, simple and fast. Throw some rice to cook in the rice cooker - we didn't have any seasoned rice wine, so we substituted with some dry white wine (chardonnay + sugar) for the rice. It really adds flavor to it and changes the texture as well. The variations on this rice bowl are endless, you can add whatever ingredients you like!




Ingredients:

1 cup sushi rice
8 oz tuna steak
chives (optional)
sliced cucumbers
sesame seeds

Sauce:
2 oz fresh ginger
2 oz shallots
1/4 to 1/3 cup soy sauce (vary to taste)
1 - 2 tbsp sesame oil
1/2 cup olive oil
salt and pepper

Directions:

1. Set rice to cook in a rice cooker with water.
2. While rice is cooking prepare the sauce - combine all ingredients in a magic bullet or blender and blend until smooth.
3. For tuna - rinse and pat dry. On a plate, mix sesame seeds, salt and pepper and spread around. Roll the tuna in the mixture. Heat a frying pan to medium high- sear the tuna on each side about 1-2 minutes until pink in the middle but seared on the outside (cut a piece to test it).
4. Serve with Rice in a bowl topped with tuna, cucumber, chives and sauce. 

What we liked:

Very quick and delicious. The sauce turned out great too.

What we didn't like:

Nothing - it was great!

What Kaspian thought about it:

Kaspian liked the rice and cucumbers but we didn't offer him any fish.  

Next time:

Keep this sauce...but maybe try one with some orange in it?