Those of you who find that your paychecks go directly to diapers and groceries will understand that going out for sushi is rare. Pun intended. We have tried taking our children out for sushi…remember? For the time being, it is not economical, nor emotionally feasible. But since a child’s palette is so influenced by early exposure, we’ve incorporated this recipe into our family’s “special occasion” rotation. The kids love it, minus the wasabi of course…
Sesame Seared Ahi Tuna
salt and pepper
ahi tuna steaks
one large handful of fresh spinach per serving
prepared wasabi or make your own paste with wasabi powder
rice wine vinegar
Prepare rice as directed.
Bring a medium saucepan of water to a gentle boil. Parboil fresh spinach in batches by dipping the spinach in the saucepan for only 30 seconds. Immediately run cold water over parboiled spinach, and chill after draining. Set aside.
Pour 3-4 tablespoons of sesame for each tuna steak in a shallow dish; set aside. Heat a non-stick pan on medium-high heat. Salt and pepper the tuna steaks; rub all over with olive oil. Press tuna steaks into sesame seeds to coat on all sides. Pan sear the tuna dry on the heated pan, approximately 1-2 mintutes per side if you like it rare in the middle, longer if you like it cooked through. Remove from pan and cool slightly. Wrap tuna steaks with plastic wrap as tightly as you can manage, and chill for at least 2 hours. Slice when ready to serve.
For sauce, make your own wasabi paste, or use prepared wasabi. Thin paste with soy, approximately 3 parts soy to one part wasabi. Add sugar and vinegar to taste. To assemble, place Place 3-4 slices of the seared tuna on a bed of parboiled spinach. Drizzle You may choose to serve with prepared pickled ginger as accompaniment.