Yellowfin Tuna Recipe
Seared Tuna on a Crispy Rice Cake, Tropical Mango & Cucumber Salad, House-made Chili Crisp, Micro Cilantro, Aji Amarillo Peppers
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Ingredients
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Crispy Rice Cake
Seared Tuna
Tropical Mango & Cucumber Salad
House-made Chili Crisp
Garnish
Method
Crispy Rice Cake
- 1
Prepare Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Drain and place in a saucepan with 1.5 cups of water and 0.5 tsp of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 20 minutes or until the rice is tender and water is absorbed.
- 2
Shape and Fry Rice Cakes
Once the rice is cooked, let it cool slightly. Then, mold the rice into round cake shapes, about 1/2 inch thick. In a skillet, heat 1 cup of vegetable oil over medium-high heat. Fry the rice cakes for about 3-4 minutes on each side or until golden and crispy. Drain on paper towels.
Seared Tuna
- 3
Marinate Tuna
In a bowl, mix together 1 tbs of sesame oil and 1 tbs of soy sauce. Season the tuna steaks with salt and pepper, then coat them in the marinade. Let marinate for about 15 minutes.
- 4
Sear Tuna
Heat a non-stick skillet over high heat. Once hot, add the marinated tuna steaks and sear for about 1-2 minutes on each side for rare, or longer if you prefer it more cooked. Remove from heat and sprinkle with black and white sesame seeds.
Tropical Mango & Cucumber Salad
- 5
Combine Salad Ingredients
In a large bowl, combine the diced mango, cucumber, and red onion. Add lime juice and chopped cilantro, then season with salt to taste. Toss gently to combine.
House-made Chili Crisp
- 6
Make Chili Crisp
In a saucepan, heat 0.5 cup of vegetable oil over medium heat. Add minced garlic and finely chopped onion, sauté until golden brown. Stir in red chili flakes and cook for another 2-3 minutes. Season with salt to taste, and remove from heat. Let cool before using.
