Wok-charred Ahi Recipe
Seared sushi-grade tuna, wok-tossed vegetables, wonton crisps, jasmine rice & wasabi-shoyu sauce
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Ingredients
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Main Ingredients
Vegetables
Sauce
Seasoning and Garnish
Method
Prepare the Rice
- 1
Cook Jasmine Rice
Rinse jasmine rice under cold water until the water runs clear. Cook rice in a pot with 1.5 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for an additional 10 minutes.
Prepare Wonton Crisps
- 2
Fry Wonton Wrappers
Heat vegetable oil in a frying pan over medium heat. Fry wonton wrappers until golden and crispy, about 1-2 minutes per side. Remove and drain on paper towels.
Sear Ahi Tuna
- 3
Sear the Tuna
Season the ahi tuna steaks with salt and black pepper. Heat a wok or large skillet over high heat with a little sesame oil. Sear the tuna for 1-2 minutes on each side for medium-rare. Remove and let rest before slicing.
Wok-Tossed Vegetables
- 4
Stir-Fry Vegetables
In the same wok, add a bit more sesame oil if needed. Add bell pepper, carrot, snap peas, and green onions. Stir-fry for about 3-4 minutes until vegetables are tender but still crisp.
Make the Sauce
- 5
Prepare Wasabi-Shoyu Sauce
In a small bowl, mix soy sauce with wasabi paste and a drizzle of sesame oil. Adjust wasabi to taste.
Serve
- 6
Plate the Dish
Serve a portion of jasmine rice on a plate, top with sliced seared ahi tuna, and wok-tossed vegetables. Drizzle with wasabi-shoyu sauce and sprinkle with sesame seeds. Garnish with wonton crisps.
