- 2 Tbsp fresh lime juice
- 2 Tbsp soy sauce
- 1 garlic clove, smashed
- 8 oz Anderson Seafoods' Ahi Tuna Cubes
- 1/2 cup rice
- 1 Tbsp sugar
- 1 Tbsp rice wine vinegar
- 1 tsp salt
- 1 Tbsp canola or peanut oil
- 1/4 cup toasted sesame seeds (or a mix of white and black sesame seeds)
Scallions, chopped (for garnish)
- Combine the lime juice, soy sauce, and garlic clove together. Add the ahi tuna cubes and marinate for 1 hour. Drain well.
- In the meantime, place the rice in a saucepan with 1/2 cup of water. Bring to a boil and then reduce the heat down to a simmer. Cover and steam the rice for 20 minutes.
- Combine the sugar, rice wine vinegar, and salt in a small bowl and once the rice is cooked, gently stir the mixture into the rice using a slicing motion with a spatula.
- Preheat a skillet over high heat. Add the oil and when the pan is very hot, add the well-drained tuna and cook it very fast, tossing constantly for less than a minute. Cook only so that you get all sides of the tuna seared and then remove the tuna from the skillet immediately.
- Roll the cubes around in the sesame seeds before turning them out onto the rice. Garnish with chopped scallions. Serve with a dipping sauce of your choice: sweet chili sauce, Sriracha and mayonnaise, soy and wasabi, or just a squeeze of lime. Serves 2.
Recipe provided by Meredith Laurence.