Serves: 4

Pescatarian: Main dish

Prep time: 10 minutes

Cooking time: 20 minutes

Special equipment: None

Our sashimi-grade tuna loins are best cooked rare, and the instructions below will yield rare fish. If you prefer your fish cooked through, simply increase the cooking time by 1-2 minutes.

Ingredients

For the rice and tuna

1 ½ cups sushi rice
4 tbsp rice vinegar
1 tbsp sugar
½ tsp salt
1 tbsp white sesame seeds
1 tbsp black sesame seeds
2 wild Albacore tuna loins, about 8 oz each
Oil for cooking
Salt and pepper

For the dipping sauce

3 tbsp soy sauce
1 yuzu, juice and zest
1 tbsp sugar
1 tbsp sesame oil
2 garlic cloves, peeled and minced
1 scallion, finely chopped.

Directions

Wash the rice in several changes of water and cook according to the packaging instructions.
Mix the cooked rice with the vinegar, sugar, and salt.
In the meantime, make the dipping sauce by mixing all the ingredients together.
Mix the white and black sesame seeds on a plate. Season the tuna loins generously and roll them in the sesame seeds, pressing down to make them stick.
Heat the oil in a pan over medium-high heat. Add the tuna loins and cook for just 1-2 minutes before turning and cooking for 1-2 minutes on the reverse side.
Slice the tuna loins thinly and serve with the rice and dipping sauce.

Further notes

Yuzu is a type of Japanese citrus fruit. If you can’t find one, substitute with a mixture of lime and mandarin juice.

Sesame Tuna with Rice

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