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Seared Tuna with Wild Rice
Created by: Howcan Team
Ingredients
- 4 tuna steaks, 6 ounces each
- 1 cup wild rice
- 2 cups water
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, sliced
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 green onions, chopped
Instructions
- Rinse the wild rice under cold water and drain. In a medium saucepan, bring 2 cups of water to a boil. Add the wild rice, reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the water is absorbed.
- While the rice is cooking, season the tuna steaks with salt and pepper. In a small bowl, whisk together the soy sauce, honey, garlic, and ginger. Set aside.
- Heat the olive oil in a large skillet over high heat. Once the skillet is hot, add the tuna steaks and sear for 2-3 minutes on each side for medium-rare, or longer if desired. Remove the tuna from the skillet and let it rest for a few minutes.
- In the same skillet, add the soy sauce mixture and cook for 1-2 minutes, stirring constantly, until the sauce thickens slightly. Return the tuna to the skillet and coat with the sauce.
- Fluff the cooked wild rice with a fork and divide it among 4 plates. Place a seared tuna steak on top of each bed of rice. Garnish with chopped green onions and a slice of lemon. Serve immediately and enjoy!
Seared Tuna with Wild Rice is a dish that has its roots in the fusion of Asian and American cuisine. The dish gained popularity in the 1980s and 1990s as part of the growing trend of incorporating Asian flavors into Western cooking. Renowned chefs like Nobu Matsuhisa and Jean-Georges Vongerichten were instrumental in popularizing this dish in their respective restaurants, infusing it with their signature culinary styles. The key to a perfect Seared Tuna with Wild Rice lies in the quality of the tuna, which should be fresh and sushi-grade, and the precise searing to achieve a tender, melt-in-your-mouth texture. The wild rice adds a nutty flavor and chewy texture, complementing the richness of the tuna. Today, some of the best versions of this dish can be found in upscale seafood restaurants and Asian fusion eateries, particularly along the coasts where fresh seafood is abundant. The dish continues to evolve, with variations that include different marinades for the tuna, such as soy-ginger or wasabi-infused, and creative presentations that showcase the vibrant colors and textures of the ingredients. For those looking to recreate this dish at home, sourcing high-quality tuna and wild rice is essential. Additionally, mastering the art of searing the tuna to perfection and balancing the flavors of the marinade or sauce is crucial. While the traditional method involves searing the tuna rare, some chefs have also experimented with alternative cooking techniques, such as sous vide, to achieve different textures while preserving the delicate flavor of the fish.
35 min
4
350 calories
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