TUNA TIME! Fresh Seared Tuna Semi-Sashimi, with pictures

Discussion in 'The Recipe Board' started by Island Girl, September 9, 2008.

  1. Island Girl

    Island Girl Well-Known Member

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    Easy sushi rice:
    Put rice and water in rice cooker according to cooker instructions. Sprinkle in a tiny bit of sugar and soy sauce. Cook as directed.

    Yellowfin or Bluefin tuna:
    Take the tuna out and wrap in QUALITY paper towels. Let sit at room temperature while the rice is cooking.
    When the rice cooker switches from "COOK" to "WARM", unwrap tuna. Unplug the cooker. (At this point, sprinkle your rice, in the cooker with a little bit of seasoned rice vinegar and stir...)


    Coat tuna with sesame oil.

    Roll in:
    1 T finely chopped lemon rind (dark yellow part only)
    1 T cracked black pepper
    2 t ground cumin.

    Heat 3 T peanut oil in a pan to near smoking.

    Place tuna in pan, count 20, roll to the other two sides (tuna fillets are generally triangle shaped). Turn heat OFF, roll again until desired done-ness. Do not over cook.


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    Put tuna on a cutting board, and slice thin with a fillet knife.

    Dish out rice. Lay on slices of tuna. If you have an Nori (japanese sushi seaweed sheets) shread and sprinkle over tuna.

    Serve with soy sauce and fresh wasabi, in dipping bowl.

    A fresh salad of sliced japanese cucumber with jalapeno, marinated in seasoned rice vinegar and chilled over night, is an excellent side.



    [​IMG]

    Enjoy!
    :notworthy:
     
  2. Joey805

    Administrator

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    Looks tastey! Thanks for the recipe!
     
  3. pier_rat

    pier_rat Well-Known Member

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    looks gooooood
     
  4. cappo5150

    cappo5150 Well-Known Member

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    looks delicous, we made some yesterday also
     
  5. bunner

    bunner Well-Known Member

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    wow

    great report!
     
  6. SoCalSteve

    SoCalSteve Well-Known Member

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    WOW

    GREAT RESPONSE
     
  7. DEFIANCE

    DEFIANCE Well-Known Member

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    Just had this recipe for dinner tonight. Only difference is that I served with a ginger/soy reduction.

    Exceptional.
     
  8. larissa

    larissa Well-Known Member

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    i think my recipe is a bit different cappo... but i may try this one out.
     
  9. greyghost

    greyghost Well-Known Member

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    NOW THAT LOOKS GOOD.. I MIGHT BE ABLE TO DO THAT........
     

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