Ingredients
Units
Scale
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
Instructions
- 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.
- Once marinated, remove the tuna steaks from the marinade and coat them evenly with black sesame seeds.
- 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.
- 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.
- Move the vegetables to the side of the skillet and pour in the beaten egg. Scramble the egg, then mix it with the vegetables.
- 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.
- For the Sriracha aioli, combine the mayonnaise, Sriracha sauce, minced garlic, lime juice, and grated ginger in a small bowl. Stir until well combined.
- 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.
