Seared Tuna Brown Rice Bowl

Seared Tuna Brown Rice Bowl

Coat tuna slabs in sesame, ground almonds and black pepper before searing them in a pan. Top them on brown rice and pair them with an onsen egg for a maximum burst of flavours. Perfect for a healthy and delicious lunch or dinner!

Ingredients

2 tbsps sesame oil

1 slab tuna steak

2 tbsps coarsely cracked black pepper

2 tbsps sesame seeds

3 tbsps ground almond

2 bowls brown rice, cooked

1 cup spinach, lightly blanched

½ cup beansprouts, lightly blanched

Spring onions, finely chopped, for garnishing

Lemon wedges, for garnishing

Salt, to taste

Onsen Eggs

4 cups water

200 ml tap water (needs to be colder than room temperature)

4 large eggs, refrigerated

Sauce

¼ cup dashi, vegetarian kombu dashi

½ tbsp mirin

1½ tbsps soy sauce

1 cup dried bonito flakes

1 scallion or spring onion

Directions

Cooking The Tuna

1Mix black pepper, minced almonds and sesame seeds in a bowl.

2Lightly salt the tuna, then press the tuna into mixture, until well coated.

3Heat sesame oil over medium-high heat. Add tuna steaks and sear about 1- 2 mins each side (or longer if you prefer well-cooked tuna).

4Transfer the tuna steak to a plate and cover with aluminium foil to keep warm.

Making Onsen Eggs

1Add 4 cups water in a heavy bottom saucepan, cover and bring to boil.

2Once boiling, remove pot from the heat. Take the eggs out from the refrigerator. Add 200 ml cold tap water and gently submerge the cold eggs in the hot water. Immediately cover and set timer for 17 minutes (or longer). Leave out for 5 minutes.

Making The Sauce

1Combine the dashi, Japanese soy sauce and mirin in a small saucepan and bring to boil. Add the bonito flakes and turn off the heat, let it sink to the bottom of the pan.

2After 30 secs or so, strain through the strainer and set sauce aside.

3Garnish with chopped spring onions and lemon wedges. Serve hot with the sauce.