Flash-seared Yellowfin Tuna Recipe

Cooking Instructions

1. 1

   Prepare the Rice

   Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.

2. 2

   Sear the Tuna

   Pat the yellowfin tuna steaks dry with paper towels and season both sides with togarashi, salt, and pepper. Heat a non-stick skillet over high heat and add a drizzle of sesame oil. Once hot, add the tuna steaks and sear for about 1-2 minutes on each side for medium-rare, adjusting the time based on your desired doneness. Remove from heat and let rest for a few moments before slicing.

3. 3

   Make the Wasabi Cream

   In a small bowl, mix together the heavy cream and wasabi paste until smooth. Adjust the amount of wasabi to taste.

4. 4

   Sauté the Bok Choy

   In the same skillet used for the tuna, add a little more sesame oil if needed and sauté the baby bok choy for about 2-3 minutes until just wilted. Season with a pinch of salt.

5. 5

   Plate the Dish

   Place a serving of jasmine rice on each plate, top with sliced tuna, and arrange the sautéed bok choy on the side. Drizzle with tamari glaze and garnish with pickled ginger and wasabi cream.