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Tuna Marinade and Coconut Rice




Source of Recipe


Elway's


List of Ingredients




Serves 2 to 3

Tuna poke marinade:

1 pound sushi-grade Ahi tuna

1 tablespoon black sesame seeds

2 tablesoons white sesame seeds

3 teaspoons brown or yellow mustard seeds

1 tablespoon pickled ginger, minced

1/2 teaspoon to 1 teaspoon minced jalapeño

4 tablespoons sweet soy sauce (available at specialty markets)

Spicy cucumber salad:

1 cucumber, julienned

1/8 cup finely shredded carrot

1 tablespoon fresh ginger, minced

1/4 of a red bell pepper, thinly julienned, seeds and ribbed removed

1 1/2 teaspoons jalapeño, seeded, finely chopped

2 tablespoons cilantro

1 tablespoon sugar

1 tablespoon black sesame seeds

1/2 teaspoon sea salt

Coconut rice:

1 1/2 cups jasmine rice

Water

3 ounces coconut milk

Recipe



To make tuna and marinade: In mixing bowl, combine all the ingredients, including tuna. Let marinate in refrigerator for 30 minutes. Remove tuna from marinade and sear on all sides.

• To make spicy cucumber salad: In mixing bowl, mix cucumbers with the carrots, ginger, bell pepper, jalapeño pepper and chopped cilantro.

• Sprinkle the salad with the sugar and sesame seeds. Gently mix with tongs to combine. Season the salad with salt and pepper. Taste and adjust seasoning.

• To make coconut rice: Prepare rice according to package directions.

• When rice is just about cooked, remove from heat, add coconut milk, stir to incorporate and put the lid back on.

• Return to burner, cook 2 minutes more. Check seasoning, add pinch of salt if necessary.

• After 5 minutes, remove the rice and spread it on a parchment-lined sheet tray. Refrigerate until chilled.