Wholesome Humpday, September 2, 2020
Our sesame-crusted & seared tuna, served with brown rice and an assortment of toppings to build your own poke bowl. Comes with a Maui onion dip & fresh housemade potato chips as an appetizer.
Assemblage Difficulty: 4 out of 10
- 4 ahi steaks
- 1 pan brown rice
- 8 oz. each: cucumber, carrot, radish, edamame, grape tomatoes, scallions
- 1 avocado
- 8 oz. ponzu
- 1 bag chili mayo
- 1 container salad
- 4 oz. dressing
- 1 baggie of furikake seasoning
Directions and plating:
- Rice can be served hot or cold. If you prefer it heated, preheat oven to 400, put 2 tablespoons of water in pan and recover. Once up to temp place covered pan into oven for 20-25 minutes or 165 dgrees.
- Open tuna and blot any excess liquid off with a papertowel. Pour one of the containers of ponzu onto a plate, lay fish down on the sauce, wait 5 minutes then flip the fish and let sit on sauce for another 5 minutes. Remove from plate, and sprinkle then lightly press sesame seeds onto the top and bottom of the steaks and season. Heat a skillet or fry pan on medium high heat, once hot add 1-2 tablespoons of oil, once oil shimmers add tuna to pan. Sear for approximately 2 minutes on each side for medium rare, 3 on each side for medium*. (note: heat can vary depending on your stove. Use your best judgement on stove temperature and length of cooking time). Let tuna rest 5 minutes and slice into strips.
- Toss desired amount of dressing with salad
- Dice avocado
- In large pho style or pasta bowls, build your bowl any way you like, but we recommend by starting with a base of rice, then salad, then tuna and topped with veggies and garnish with a spoonful or two of ponzu, chili mayo (cut a small corner off the bag to squeeze on top) and a sprinkle of furikake seasoning.
*"Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs might increase your risk of foodborne illness, especially if you have certain medical conditions."