Seared Rare Pacific Tombo, Sambal Butter Sauce recipe served on a plate, by Pekin the Chef
Aug 04 2026
Restaurants›Bridges Restaurant and Bar›Seared Rare Pacific Tombo, Sambal Butter Sauce Recipe

Seared Rare Pacific Tombo, Sambal Butter Sauce Recipe

Inspired by Bridges Restaurant and Bar
Time1h
Serves2

pinenut, applewood bacon, edamame, green onion, fried forbidden rice

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Ingredients

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Main Ingredients

Sambal Butter Sauce

Method

Preparation of Ingredients

  1. 1

    Cook Forbidden Rice

    Rinse 1 cup of forbidden rice under cold water. In a medium pot, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for approximately 30-35 minutes until tender.

  2. 2

    Prepare Edamame and Green Onions

    While the rice is cooking, boil or steam 1 cup of shelled edamame in salted water for about 5-7 minutes until tender. Drain and set aside. Chop 2 stalks of green onions finely.

  3. 3

    Cook Bacon

    In a skillet over medium heat, cook 4 slices of applewood bacon until crispy. Remove from the skillet and let cool on a paper towel, then crumble into small pieces.

  4. 4

    Toast Pine Nuts

    In the same skillet, toast 1 cup of pine nuts over medium heat, stirring frequently until golden brown and fragrant (about 3-5 minutes). Remove from heat and set aside.

Cooking Tuna and Sauce

  1. 5

    Sear the Tuna

    Heat a skillet over high heat. Season 2 fillets of Pacific Tombo tuna with salt and pepper. Add a little oil to the skillet and sear the tuna for about 1-2 minutes on each side until the outside is browned but the inside remains rare. Remove from the skillet and let rest.

  2. 6

    Make Sambal Butter Sauce

    In a small saucepan, melt 1 stick of unsalted butter over low heat. Stir in 2 tablespoons of sambal oelek, 1 tablespoon of lemon juice, and 1 minced garlic clove. Whisk until combined and warmed through.

Assembly

  1. 7

    Combine and Serve

    Fluff the forbidden rice with a fork and divide it among plates. Top with the seared tuna fillets. Scatter the edamame, crumbled bacon, and toasted pine nuts over the tuna. Drizzle the sambal butter sauce over the top and garnish with chopped green onions. Serve immediately.

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