Sesame-crusted Seared Ahi Recipe
coconut forbidden rice, beech mushrooms & ginger-ponzu sauce
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Ingredients
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For the Sesame-Crusted Seared Ahi
For the Coconut Forbidden Rice
For the Beech Mushrooms
For the Ginger-Ponzu Sauce
Method
Prepare the Sesame-Crusted Seared Ahi
- 1
Season the Ahi Tuna
Season the Ahi tuna steaks with salt and black pepper on both sides.
- 2
Coat with Sesame Seeds
Spread the sesame seeds on a plate. Press each tuna steak into the sesame seeds, coating both sides evenly.
- 3
Prepare the Coconut Forbidden Rice
- 4
Rinse the Rice
Rinse the forbidden rice under cold water until the water runs clear.
- 5
Cook the Rice
In a saucepan, combine the rinsed forbidden rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 30-35 minutes, or until the rice is tender and the liquid is absorbed.
Prepare the Beech Mushrooms
- 6
- 7
Make the Ginger-Ponzu Sauce
- 8
Combine Sauce Ingredients
In a small bowl, whisk together soy sauce, grated ginger, lime juice, and rice vinegar until well combined.