Seared Tuna with Brown Rice Cakes and Wakame Salad
Serves 4
Ingredients:
4 6-ounce tuna steaks
1/2 cup sake
1/2 cup soy sauce
1 teaspoon ginger, grated
2 Tablespoons cilantro, chopped
4 Tablespoons butter
1 medium onion, diced
1 clove garlic, chopped
1 jalapeno, seeded and chopped
1 cup shiitake mushrooms, chopped
3 cups brown rice, cooked
1/2 cup vegetable or fish stock
4 Tablespoons butter
1 ounce dried wakame
Directions:
Mix together the sake, soy sauce, ginger and cilantro and marinate tuna steaks for 1-2 hours. Place tuna steaks in a hot pan with 2 Tablespoons of butter and sear to desired doneness. In a 12-inch skillet over medium heat, melt 2 Tablespoons of butter. Add onions and garlic and saute for 4-5 minutes. Add jalapeno and mushrooms and cook for another 6-8 minutes. Take one cup of cooked brown rice and place in food processor and pulse until coarsely ground.
Put the ground rice and whole rice in a bowl, season with salt and pepper, and add sauteed vegetables. Mix well. Form rice into cakes. Heat 12-inch skillet over medium-high heat and add remaining 2 Tablespoons of butter. Sear rice cakes for about 2 minutes per side. In a medium saucepan, warm 1/2 cup fish or vegetable stock. Add 2 Tablespoons of cold unsalted butter and melt. Remove from heat and add wakame. To serve, place wakame (with sauce) on the plate, top with rice cake and then tuna steak.
Recipes courtesy of Jason Longman of Atlanta