Wholesome Humpday, February 10, 2020
Description:
Sesame-crusted & seared tuna, served with 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
Contents:
- 4 - 6 ounce ahi steaks
- 1 pan rice
- 8 oz. each: cucumber, carrot, edamame, grape tomatoes, scallions
- 1 avocado
- 1 bag chili mayo
- 1 baggie of furikake seasoning
- 1 container salad
- 4 oz. dressing
- 1 bag potato chips
- 8 ounces dip
Directions:
- 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 degrees. Alternatively it can be transferred to a covered microwave safe bowl with a tablespoon of water and heated, fluffing with a fork every 60 seconds, until hot.
- Open tuna and blot any excess liquid off with a paper towel. rub fish with oil and sprinkle and lightly press sesame seeds onto the top and bottom of the steaks and season as desired with salt. 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 based on your experience with your own equipment). Let tuna rest 5 minutes and slice into strips.
- Dice avocado
Plating:
- Chips and dip can be eaten as an appetizer or alongside the meal.
- 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 topped with veggies, tuna on top and garnish of chili mayo and 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."
