Sesame Tuna with Rice
Product: Wild Albacore Tuna Loins
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
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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.
