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Seared Tuna on Rice Cakes

Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes

Ingredients

Seared Tuna

  • 12 oz fresh tuna
  • 2 tbsp soy sauce
  • 1 tbsp freshly ground black pepper
  • 1 tbsp sesame oil

Rice Cakes

  • 2 cups sushi rice
  • 3 cups boiling water
  • 2 tbsp rice vinegar
  • 2 tbsp sugar
  • 1 tbsp kosher salt
  • Coconut spray oil
  • 4 tbsp sesame oil

Honey Sauce

  • 2/3 cup soy sauce
  • 1/4 cup sherry vinegar
  • 1/3 cup honey

Ginger Slaw

  • 1 1/2 cup white cabbage sliced fine
  • 1/2 tsp fresh ginger grated
  • 1/2 tsp kosher salt
  • 1 medium tomato deseeded julienne
  • 2 tbsp mayo

Equipment & Utensils

  • Colander
  • Medium saucepan with cover
  • Medium skillet or fry pan
  • 1/4 cup measure for mould
  • Bowls of various sizes

Instructions

Seared Tuna

  • Place tuna in a bowl and pour soy sauce over it.
  • Ensure the tuna is completely coated with the soy sauce, and set aside.

    Rice Cakes

    • Place rice in colander and rinse with warm water, thoroughly.
    • Tip rice into saucepan, add water then place on high heat.
    • Once water begins to bubble lower heat to low cover pan and allow to slowly simmer until water is absorbed (approx. 15 mins).
    • Once rice is cooked, set aside to cool.

      Seared Tuna

      • Sprinkle tuna with black pepper on all sides
      • Heat sesame oil until hot, then carefully place tuna in skillet, sear on all sides:
      • 3 mins on the first side, 2 mins on other side. Then, 1 min on the small sides. (Approximate total cooking time - 8 mins)
      • Allow tuna to rest on a board.

        Honey Sauce

        • Place soy sauce, vinegar and honey in skillet and deglaze pan, incorporate all the bits stuck on the pan.
        • Place on high heat until it bubbles, then lower to a medium heat and allow to simmer while stirring until sauce reduces to half the quantity.
        • Once reduced, remove from heat, transfer to a jug or a squeeze bottle, if you have one, and set aside to cool.

          Ginger Slaw

          • Combine cabbage, ginger, tomato and salt in a bowl then add mayo and mix thoroughly, then set aside.

            Rice Cakes

            • Transfer rice into a large bowl, then add rice vinegar, sugar and salt, and mix thoroughly.
            • Spray 1/4 cup measure with coconut oil then grab small amounts of rice and push into 1/4 cup measure to create circular rice cakes.
            • Really pack the rice in tight, let it sit for 30 seconds then tap to release.
            • You should be able to make at least nine rice cakes.
            • Once you have moulded your rice cakes, heat two tbsp of sesame oil in skillet on high heat.
            • Carefully place rice cakes into skillet, do not move them around too much, you want to create a crisp layer.
            • Once a crisp layer has formed, add another two tbsp of sesame oil and turn to crisp the other side.
            • Remove rice cakes once crisp on both sides.

              To Serve

              • Place three rice cakes on each plate, top each one with ginger slaw.
              • Slice tuna into at least nine slices and place a slice on top of the slaw on each rice cake.
              • Once you have put together three on each plate, drizzle with honey sauce and serve.