Seared Ahi Tuna with Black Rice

25 July 2016
This is one of my husband’s favorite dishes: Seared Marinated Ahi Tuna served with “forbidden” black rice.  “Forbidden Rice” is a name for black rice that, as legend has it, was once reserved for the Emperor in ancient China. Black rice is high in nutrients–more so than even brown rice–including 8.5 protein, 3.5 iron, 4.9 fiber, and the highest amount of antioxidants of any rice variety. It also has a striking aesthetic, making for a beautiful accompaniment.

As seen in: On Grief and Seared Ahi Tuna with Black Rice

 

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Seared Ahi Tuna with Black Rice
Seared Ahi Tuna
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Course Main Dish
Cuisine Japanese
Prep Time 25 minutes
Cook Time 2 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Japanese
Prep Time 25 minutes
Cook Time 2 minutes
Servings
people
Ingredients
Seared Ahi Tuna
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. In a shallow dish, mix the soy sauce, ginger, and wasabi.
  2. Lay the tuna steaks in the mixture and allow to sit about 10 minutes, flip and let sit again for 10 minutes.
  3. Sear the steaks for about one minute on each side over either a scorching grill or cast iron pan, or use a high powered torch like my Bernzomatic TS8000.
  4. Plate with the cooked black rice. I shaped mine by spooning it into a ramekin and flipping it over onto a plate. A couple of taps on the bottom of the ramekin ensures a nearly perfectly clean transfer.

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