One of my Hubby’s favorite dishes to order in restaurants is Seared Ahi Tuna.
Bone Fish Grill is no exception.
There they serve it all dressed up with pickled ginger and wasabi.
I prefer to pair it with garlicky spinach wilted in a splash of sesame oil, and some sticky rice.
They all go together so well.
Perfect for my veggie girl.
I never pass up a chance to get some protein in her carbo loaded diet.
Fills up the constantly growing Man/Boy.
Not an easy feat, that’s where the rice comes in.
This dish is no longer reserved for dinner parties and fancy dinners out.
Instead, it will be a featured often here on our table.
- 4-6oz portions of Ahi Tuna per person
- 1/2 cup (or more) toasted sesame seeds
- 3 Tbs gluten free hoisin sauce
- 3 Tbs high heat oil, such as peanut or safflower oil
- 3 scallions, chopped
- 1 cup sushi rice
- 2 cups water
- pinch of kosher salt
- 3 cloves garlic, minced
- 3 Tbs sesame oil
- 8 cups fresh spinach leaves
- 1/4 tsp salt
Bring water to boil add pinch of kosher salt and add rice, reduce to simmer and cook about 20 mins.
Alternately add water, salt and rice to rice cooker and turn on.
Spread out sesame seed on a dinner plate or shallow pan.
Slather both sides of the tuna with hoisin sauce.
Roll tuna in sesame seeds.
In large frying pan (I use cast iron) heat peanut oil to almost smoking.
Add tuna and cook 2-4 mins on all sides, or until done to your likeness (I like rare in middle).
In another large skillet or pot over medium heat add sesame oil and garlic, cook 30 seconds.
Add spinach in batches, lifting up from undersides and flipping over to wilt, approx 2 mins.
Sprinkle with salt and place on serving platter.
Top with seared tuna. Garnish with scallions.
Be sure to purchase sushi grade Ahi or Yellowfin Tuna.