Seared Blackened Ahi* Recipe
Furikaki Jasmine Rice, Sautéed Bok Choy & Tomato, Miso Soy Sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Jasmine Rice
Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rice with 1.5 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and water is absorbed. Fluff with a fork and set aside.
- 2
Sauté Bok Choy and Tomatoes
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the bok choy and sauté for about 3-4 minutes until tender. Add the cherry tomatoes and cook for an additional 2 minutes until they start to soften. Season with a pinch of salt and black pepper, then remove from heat.
- 3
Blacken the Ahi Tuna
Pat the ahi tuna steaks dry with a paper towel. Rub both sides of the steaks with the remaining tablespoon of olive oil, then generously coat with furikake, salt, and black pepper. Heat a skillet over high heat until hot. Add the tuna steaks and sear for about 2-3 minutes on each side for medium-rare, or until desired doneness.
- 4
Prepare Miso Soy Sauce
In a small bowl, whisk together the miso paste, soy sauce, and 1-2 tablespoons of water to thin it out slightly. Adjust seasoning to taste.
- 5
Serve
On each plate, serve a portion of furikake jasmine rice, topped with the sautéed bok choy and tomatoes. Place the blackened ahi tuna on top and drizzle with the miso soy sauce. Enjoy!
