Tuna is a popular fish served as sashimi or as a sushi, it is also very delicious when lightly cooked.
In this recipe, the tuna steaks are coated with crunchy sesame seeds and are sautéed until the crust is golden, bringing out the nutty aroma of the sesame while leaving the tuna rare in the center.
This is a great way to enjoy a cooked Tuna yet rare inside with its original taste.
Preparation of Ingredients -4x 200g tuna steaks -115g sesame seeds -200g medium-grain rice -60ml peanut oil Rice Mix Sauce -2.
1/2 tablespoons rice wine vinegar -1 tablespoon mirin -1 teaspoon sugar -1/4 teaspoon salt 1 nori sheet, finely shredded Wasabi Mayonnaise Paste -125g Japanese Mayonnaise -2 teaspoons Wasabi paste -Combine the Japanese Mayonnaise and Wasabi in a small bowl Pickeled ginger, to serve Serves 4 Cooking Direction Cover the individual tuna steaks in sesame seeds, pressing down to coat well.
Leave in refrigerate until needed to keep the freshness.
Wash the rice until the water runs transparent, then put in a pot with 500ml water.
Boil, then simmer, covered, for 10-12 minutes.
Turn off the heat and leave, covered, for 5 minutes.
You can also cook with a rice cooker, which will automatically control the heating sequence.
While rice is hot, pour on the combined rice wine vinegar, mirin, sugar and ¼ teaspoon salt.
Stir with a fork to detach the grains, then add in the shredded nori.
Keep Warm.
Heat the oil in a big Saucepan, add the tuna steaks and fry for 1-2 minutes on each side, or until the sesame seeds are crisp and golden.
The tuna should still be a little pink in the core.
Drain on paper towels.
Scoop the rice into four lightly greased 125 ml bowl or cups, pressing down lightly, then invert onto each plate and remove the bowl.
Serve the tuna with the nori rice and with some wasabi mayonnaise paste on the side.
Garnish with pickled ginger.
In this recipe, the tuna steaks are coated with crunchy sesame seeds and are sautéed until the crust is golden, bringing out the nutty aroma of the sesame while leaving the tuna rare in the center.
This is a great way to enjoy a cooked Tuna yet rare inside with its original taste.
Preparation of Ingredients -4x 200g tuna steaks -115g sesame seeds -200g medium-grain rice -60ml peanut oil Rice Mix Sauce -2.
1/2 tablespoons rice wine vinegar -1 tablespoon mirin -1 teaspoon sugar -1/4 teaspoon salt 1 nori sheet, finely shredded Wasabi Mayonnaise Paste -125g Japanese Mayonnaise -2 teaspoons Wasabi paste -Combine the Japanese Mayonnaise and Wasabi in a small bowl Pickeled ginger, to serve Serves 4 Cooking Direction Cover the individual tuna steaks in sesame seeds, pressing down to coat well.
Leave in refrigerate until needed to keep the freshness.
Wash the rice until the water runs transparent, then put in a pot with 500ml water.
Boil, then simmer, covered, for 10-12 minutes.
Turn off the heat and leave, covered, for 5 minutes.
You can also cook with a rice cooker, which will automatically control the heating sequence.
While rice is hot, pour on the combined rice wine vinegar, mirin, sugar and ¼ teaspoon salt.
Stir with a fork to detach the grains, then add in the shredded nori.
Keep Warm.
Heat the oil in a big Saucepan, add the tuna steaks and fry for 1-2 minutes on each side, or until the sesame seeds are crisp and golden.
The tuna should still be a little pink in the core.
Drain on paper towels.
Scoop the rice into four lightly greased 125 ml bowl or cups, pressing down lightly, then invert onto each plate and remove the bowl.
Serve the tuna with the nori rice and with some wasabi mayonnaise paste on the side.
Garnish with pickled ginger.
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