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  Serves: 4

  Prep. Time: ​15 minutes 

  Cook Time: ​5 minutes

  Difficulty:  Medium

Seared Tuna with Ginger-Lime Rice

seasonal RECIPES for those who love to EAT

Becca's Menu

What You Do

1. Place fish in a zip-top food storage bag.  Add enough soy sauce to barely coat fish.  Add 2 to 4 tablespoons toasted sesame oil (based on your preference), the green onions, sesame seeds and ginger root. Gently massage marinade around in the bag to coat the fish evenly.


2. Return fish to the refrigerator and marinate for one to two hours, turning over periodically.


3. Cook rice in a rice maker or over the stove according to the package directions. Substitute broth for the water called for in the directions and add the lime juice and pickled ginger at the beginning.


4. When the rice is cooked, transfer it to a mixing bowl and toss with the zest, wasabi paste soy sauce and green onions until evenly distributed.


5. Remove the fish from the marinade.  Heat oil in a large skillet over high heat.  When oil is shimmering, add the fish to the pan and sear each side for about 2 to 3 minutes. The outside of the fish should be barely browned and the inside should be rare.


6. Transfer the fish to a cutting board and slice into 1/4 inch thick slices, against the “grain” of the fish.


7. Divide the rice mixture among four plates; arrange the fish in even portions on top of the rice mixture.


8. Drizzle with additional soy sauce and sprinkle with sesame seeds. Serve with pickled ginger and wasabi.

This light, Asian-inspired dish is bursting with great flavors that will fill you up without weighing you down.  Since the fish is barely seared (and nearly raw in the center) it is important to find good, sushi-grade fish, to refrigerate it as much as possible, and to use it the same day it is purchased.  You can typically get sushi grade tuna (and other seafood) from high-quality grocery stores, but the best thing is to find your local Japanese market.  Make friends with these folks – they’re often your best resource for seafood for any dish.  Plus, they are typically family owned and operated markets, so you can feel good about keeping your food dollars in the community!

What You Need



1.5 lbs. Sushi-grade Ahi tuna steak; preferably in as few steaks as possible and cut at least 1 inch thick

Low-sodium soy sauce

Toasted sesame oil

4 to 6 Green onions; sliced thinly

1 tbsp. Sesame seeds

1/2 in. Fresh ginger root; sliced thinly

2 tbsp. Grapeseed oil (or other
high-temperature frying oil)



2 c. Dry CalRose rice (or any short-grain
white rice)

3 to 4 c. Low sodium broth (chicken or

1/4 c. Fresh lime juice

3 tbsp. Ginger; finely minced or grated

1 tbsp. Fresh lime zest

1 tbsp. Wasabi paste

2 tbsp. Low sodium soy sauce

4 to 6 Green onions; sliced thinly