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Sesame Tuna Steaks with Nori Rice

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Serves: 4
Ingredients:
4 x 200g / 7oz tuna steaks
115g / 4 oz sesame seeds
200g / 7 oz medium-grain rice
2 1/2 tablespoons rice wine vinegar
1 tablespoon mirin
1 teaspoon sugar
1 nori sheet, finely shredded
oil spray for pan-frying
125g / 4 1/2 oz light mayonnaise
2 teaspoons wasabi paste
pickled ginger to serve, optional.
Method:

Coat the tuna steaks in the sesame seeds, pressing down to coat well. Refrigerate until needed.

Wash the rice until the water runs clear, then put in a saucepan with 500ml / 17 fl oz water. Bring to the boil, then reduce the heat to very low and cook, covered, for 10-12 minutes. Turn off the heat and leave, covered, for 5 minutes. While hot, pour on the combined rice wine vinegar, mirin, sugar and 1/4 teaspoon salt. Stir with a fork to separate the grains, then fold in the shredded nori. Keep warm.

Lightly spray the oil in a large frying pan, add the tuna steaks and cook 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 middle. Drain on paper towels.

Spoon the rice into four lightly greased 125ml / 4 fl oz ramekins or cups, pressing down lightly, then invert onto each plate and remove the ramekins. Combine the mayonnaise and wasabi in a small bowl. Serve the tuna with the nori rice and with some wasabi mayonnaise on the side. Garnish with pickled ginger, if desired.


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