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Ahi Tuna and Fried Rice

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For the Ahi Tuna:

  • 4 Ahi tuna steaks
  • 1/4 cup soy sauce
  • 1 tablespoon grated ginger
  • Juice of 1 lime
  • 1 tablespoon sesame oil
  • 1/4 cup black sesame seeds

For the Fried Rice:

  • 2 cups cooked rice, preferably day-old
  • 2 tablespoons vegetable oil
  • 1/2 cup mixed vegetables (carrots, peas, corn)
  • 2 green onions, sliced
  • 2 cloves garlic, minced
  • 1 egg, beaten
  • 2 tablespoons soy sauce

For the Sriracha Aioli:

  • 1/2 cup mayonnaise
  • 1 tablespoon Sriracha sauce
  • 1 clove garlic, minced
  • Juice of 1 lime
  • 1 teaspoon grated ginger


  1. In a bowl, whisk together the soy sauce, grated ginger, lime juice, and sesame oil. Marinate the Ahi tuna steaks in this mixture for at least 30 minutes in the refrigerator.
  2. Once marinated, remove the tuna steaks from the marinade and coat them evenly with black sesame seeds.
  3. Heat a non-stick skillet over high heat and sear the tuna steaks for about 1-2 minutes on each side, depending on the thickness of the steaks and your desired level of doneness. Once seared, set them aside and let them rest.
  4. For the fried rice, heat the vegetable oil in a large skillet or wok over high heat. Add the mixed vegetables and garlic, and stir-fry until they are just tender.
  5. Move the vegetables to the side of the skillet and pour in the beaten egg. Scramble the egg, then mix it with the vegetables.
  6. Add the cooked rice and green onions, and pour the soy sauce over the top. Stir-fry everything together until the rice is hot and evenly seasoned.
  7. For the Sriracha aioli, combine the mayonnaise, Sriracha sauce, minced garlic, lime juice, and grated ginger in a small bowl. Stir until well combined.
  8. To serve, slice the Ahi tuna steaks against the grain. Place a scoop of fried rice on each plate, top with the sliced tuna, and drizzle with the Sriracha aioli. Serve immediately.
  • Author: Lucas Krammes
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