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Here’s my favorite way to prepare seared tuna these days. I love the kick that mustard and soy sauce give this marinade, and the Asian cucumber salad is a refreshing accompaniment. For the base, jasmine rice and quinoa work well, too.
2 (1-pound) wild tuna steaks
3 tablespoons fresh lemon juice or Tuscanini Lemon Juice
2 tablespoons + 1 tablespoon Gefen Olive Oil, divided
1 tablespoon soy sauce
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon black pepper
4 Persian cucumbers, thinly sliced
1 watermelon radish, halved and thinly sliced
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon Gefen Toasted Sesame Oil
1 and 1/2 teaspoons chili garlic sauce, such as Huy Fong
1 and 1/2 teaspoons Gefen Maple Syrup
1 teaspoon salt
1/2 teaspoon garlic powder
1 tablespoon black sesame seeds
2 cups Beleaves Brown Rice, cooked
2 large carrots, peeled and spiralized
1 large avocado, thinly sliced
4 scallions, sliced
black sesame seeds, to garnish
In a bowl, toss the tuna steaks with lemon juice, two tablespoons olive oil, soy sauce, mustard, garlic powder, salt, and pepper. Set aside to marinate at room temperature for 30 minutes.
In a large frying pan, heat remaining one tablespoon olive oil over medium-high heat. Add tuna (discard the marinade) and sear undisturbed for one and a half to two minutes per side, according to your preference. Transfer to a clean cutting board and let rest five minutes before slicing against the grain.
In a bowl, stir together the cucumbers, watermelon radishes, rice vinegar, soy sauce, sesame oil, chili garlic sauce, maple syrup, salt, garlic powder, and sesame seeds.
Divide the rice between four bowls. Top with a few slices of tuna, cucumber salad, carrots, avocado, and scallions. Garnish with sesame seeds and serve immediately.
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