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Sesame Tuna Steaks with Nori Rice

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Serves: 4
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.

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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