Ads 468x60px

Pages

Wednesday, May 9, 2012

Tuna Tataki and Coconut Rice

 Tuna Tataki with Wasabi Mayo and Coconut Rice


 Okay, so I may not be the best food presenter in the world, but I think this looks pretty professional. I love tuna and this is my favorite way to eat it at home.

Marinade:
1/4 cup soy sauce
1/4 cup fresh orange juice
1tsp garlic powder
1tsp ginger powder

We actually got one 1 inch tuna steak and cut it in half to make our portions. Combine all the ingredients into a plastic bag and let the fish marinade for about an hour. When you are ready to cook roll your tuna "slabs?" in sesame seeds. Place a small bit of olive oil in a med-high pan. Sear the tuna on each long side for 45 seconds each. Cut the tuna into thin strips and fan out. The tuna also has a wasabi mayo on top of it that is just 1 part wasabi past to 1 part mayo.

Coconut Rice:
1 cup white rice (washed)
1/2 cup coconut milk
1 cup water
1tsp salt

The rice has a background taste of coconut so don't expect something overwhelming. This is my 100% perfect way to cook rice. Start the rice 30 minutes before you want to eat. Bring everything to a boil in a sauce pan, put the lid on, and take your stove to the lowest setting. Cook for 15 minutes then remove from heat for 15 minutes. DO NOT TAKE THE LID OFF. I promise the rice will not burn or stick. Once the lid is on don't remove it for any reason. TRUST ME. No stirring is necessary.

The other fish on the side is some sashimi style flounder we got from our fish market, but salmon is my favorite. Also use 1 part soy sauce to 1 part orange juice as a dipping sauce. I hope you try this out!











0 comments:

Post a Comment