Ahi Tuna Recipe
sesame crusted, pan seared Ahi Tuna. Sliced & served over White Sticky Rice, Sauteed Kale and Daikon Radish Spirals. Served with a side of Ponzu Sauce.
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Ingredients
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Ahi Tuna
White Sticky Rice
Sautéed Kale and Daikon Radish Spirals
Ponzu Sauce
Method
Preparing Ahi Tuna
- 1
Prepare the Tuna
Season the Ahi Tuna steaks with salt and black pepper on both sides.
- 2
Crust the Tuna
Coat the seasoned tuna steaks in sesame seeds, pressing gently to adhere.
- 3
Preparing White Sticky Rice
- 4
Wash the Rice
Rinse the short-grain rice under cold water until the water runs clear to remove excess starch.
- 5
Cook the Rice
In a pot, combine the washed rice and water. Bring to a boil, then cover and reduce heat to low. Cook for about 18-20 minutes, or until water is absorbed.
- 6
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt. Once the rice is cooked, gently fold this mixture into the rice and let it cool slightly.
Preparing Sautéed Kale and Daikon Radish Spirals
- 7
- 8
Add Kale
Add chopped kale to the skillet and sauté for 3-4 minutes until wilted.
- 9
Add Daikon Radish
Stir in the spiralized daikon radish and sauté for an additional 2-3 minutes. Season with salt and black pepper to taste.
Making Ponzu Sauce
- 10
Combine Ingredients
In a small bowl, whisk together soy sauce, citrus juice, rice vinegar, mirin, and dashi stock until well combined.