Sesame Ahi Tuna with Crispy Rice
Top Tier Tuna.
Servings: 3
Ingredients:
Ahi Tuna:
3 8 oz. tuna filets
Toasted sesame oil
Salt & Pepper to taste
Garlic powder to taste
Black and white sesame seeds
Olive Oil
Rice:
1 cup white or sushi rice
Olive oil
4 tbsp. salted butter, divided
Salt & Pepper to taste
1/2 cup scallions, chopped
Sesame oil
The order of operations for this recipe is somewhat insignificant. The most important thing is to cook your white rice first, as that will take about 20 mins, so you don’t have your fish sitting too long. We will give you the order which seems to work best for us.
Rice:
Cook your rice according to package instructions. You can either use a long grain white rice or a sticky sushi rice. We like to throw it in a rice cooker, because it’s just so easy. While your rice is cooking you can start prepping your ingredients.
Once rice is cooked, you want to crisp it before cooking your fish. In a cast iron skillet, lightly coat bottom with olive oil and put on medium heat. Add 3 tbsp. butter and melt.
Spread cooked rice evenly across skillet, so you have an even, thick layer across the pan. Sprinkle with salt and pepper to taste.
Sear rice until very lightly golden brown on the bottom. Mix your rice around so the soft top rice is mixed with the crispy bottom rice. Stir in scallions, additonal 1 tbsp. butter, and drizzle lightly with sesame oil. Remove rice from heat and cover, or remove rice to a bowl and set aside.
Ahi Tuna:
Rub your filets with sesame oil on top and bottom and season both sides with salt, pepper, and garlic powder to taste.
On a flat plate, sprinkle a heap of black sesame seeds and a heap of white sesame seeds (probably about 2 tbsp. of each - you can add more if you need) and mix together until evenly combined.
Dip the tops and bottoms of each filet in the sesame seeds.
Coat a large nonstick pan with olive oil and set heat to medium. Sear your filets about 90 seconds on each side. The middle of the filets should be very rare, and only about 1/4” cooked through from the top and bottom.
Remove filets to a cutting board and slice into small pieces. Add serving of crispy rice to each plate and layer sliced ahi over the rice. Each filet should be enough for one serving.
Serve individually and enjoy!
Notes:
We always recommend getting your fish from a quality fish counter or market. You will always notice the difference!
Tools:
