Tuna, so tasty when served as sashimi or as a sushi topping, is also very delicious cooked. These steaks, coated with crunchy sesame seeds, are sauteed only until the crust is golden, bringing out the nutty aroma while leaving the tuna rare.
Ingredients: (Serves 4)
- 4 x 200 g (7 oz) tuna steaks
- 115 g (4 oz/¾ cup) sesame seeds
- 200 g (7 oz/1 cup) medium-grain rice
- 2½ tablespoons rice wine vinegar
- 1 tablespoon mirin
- 1 teaspoon sugar
- ¼ teaspoon salt
- 1 nori sheet, finely shredded
- 60 ml (2 fl oz/¼ cup) peanut oil
For the Wasabi Mayonnaise:
- 125 g/4½ oz/½ cup Japanese or whole-egg 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 500 ml (17 fl oz/2 cups) 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 ¼ teaspoon salt. Stir with a fork to separate the grains, then fold in the shredded nori. Keep warm.
Heat 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 125 ml (4 fl oz/½ cup) ramekins or cups, pressing down lightly, then invert onto each plate and remove the ramekins.
To make the wasabi mayonnaise, combine the Japanese 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.
Based on 6 Review(s)