Seared Ahi with Brown Rice and Pineapple-Ginger Broth |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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At Canyon Ranch, the ahi is sometimes seared on the grill. We've opted for pan-searing, given the winter weather. Ingredients:
1 7- to 8-inch sheet dried kombu (kelp) |
7 cups water |
1/2 cup dried bonito shavings |
2 tablespoons mirin (sweet japanese rice wine) |
4 1/2 teaspoons tamari soy sauce |
1 1/2 teaspoons rice vinegar |
1 teaspoon sugar |
3/4 teaspoon salt |
5 teaspoons frozen pineapple-orange juice concentrate |
1 tablespoon grated peeled fresh ginger |
6 teaspoons olive oil |
10 green onions, trimmed, cut into 1-inch lengths |
4 4-ounce ahi tuna steaks |
2 cups freshly cooked brown rice |
Directions:
1. Soak kombu in 1 cup water at least 2 hours or overnight. Drain. Bring kombu and 6 cups water to boil in large saucepan. Remove kombu; discard. Add bonito; boil 2 minutes. Remove from heat; let sit 5 minutes. Mix in mirin, 1 1/2 teaspoons tamari, vinegar, sugar, and salt. Strain into medium saucepan. Add juice concentrate, ginger, and 3 teaspoons tamari; bring to simmer. Set broth aside.
2. Heat 4 teaspoons oil in large nonstick skillet over medium-high heat. Add onions; sauté 2 minutes. Transfer to bowl. Heat 2 teaspoons oil in same skillet over high heat. Add tuna; sear 2 minutes per side.
3. Meanwhile, bring broth to simmer. Mound 1/2 cup rice in each of 4 shallow soup bowls. Ladle 3/4 cup broth around rice in each bowl. Top rice with ahi and onions.
4. *Available at Japanese markets and specialty foods stores, and in the Asian foods section of some supermarkets.
5. Per serving: calories, 312; total fat, 9 g; saturated fat, 2 g; cholesterol, 56 mg Nutritional analysis provided by Bon Appétit
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