Seared tuna over chilled mirin rice

By markomni

Ingredients

• 2 (6-8 ounce) ahi tuna steaks (3/4 of an inch thick)
• 2 Tbsp dark sesame oil
• 2 Tbsp soy sauce (or 2 teaspoons of wheat-free tamari for gluten-free option)
• 1 Tbsp of grated fresh ginger
• 1 clove garlic, minced
• 1 green onion (scallion) thinly sliced (a few slices reserved for garnish)
• 1 teaspoon lime juice
• 2 cups cooked white rice
• 1/4 cup mirin

Details

Servings 2
Adapted from elise.com

Preparation

Step 1

Tuna

1 Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour.

2 Heat a non-stick skillet over medium high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side ( even a little longer if you want the tuna less rare than pictured.)

3 Remove from pan and slice into 1/4-inch thick slices. Sprinkle with a few green onion slices. Serve over rice.

Rice

1 In medium bowl, combine cooked rice and mirin. Mix well with spatula or hand.

2 Season with salt and pepper to taste.

3 Refrigerate rice mixture for at least 30 minutes to cool it.