Ahi Tuna With Sesame Coleslaw

Recipe Directions

1. For best results, start marinating the tuna 30 minutes before starting to cook. Cut open the package of tuna (a) and place on a plate. Pour 1/2 of the soy sesame marinade (b) on top. Turn the tuna over a few times on the plate to coat the fish in the marinade. (If you do not have a full 30 minutes to spare, marinate for at least 10 minutes).
2. Pour the jasmine rice (c) into a small saucepot. Add 1/2 cup of water (per serving) to the rice. Put the pot over medium-high heat and bring up to a simmer. Do not stir. Once simmering, stir the rice three times and then turn down to medium-low. Cover with a lid or foil and cook for 11-13 minutes.
3. While the rice is cooking, prepare the salad. Add the edamame & green cabbage (d) to a mixing bowl. Pour the yuzu dressing (e) over top. Toss with tongs or your hands. Taste and add more salt and pepper if you wish. Set the salad aside.
4. Heat a skillet or saute pan for 90 seconds over medium-high heat. Add 1 tbsp of olive oil or enough to coat the bottom of the pan. When the pan has warmed up, place the marinated tuna in the pan. Sear the tuna for 1 minute per side for rare
5. 90 seconds per side for medium rare
6. 2 minutes per side for medium
7. 3 minutes per side for medium well
8. 4 minutes per side for well. (If you are preparing 3+ servings, add 30 seconds per side to the cook times). Place the seared tuna on a cutting board to rest.
9. Wipe out the skillet you were using with paper towel or a damp cloth. Return the pan to medium-high heat for 2 minutes. Add 1 tbsp of olive oil or enough to coat the bottom of the pan. Add the green beans (f) to the pan. Saute for 1 minute, then add the ginger and garlic (g). Cook for 1 minute, stirring constantly.
10. After 1 minute, remove the pan from the heat. Add the remaining 1/2 of the soy sesame marinade to the green beans. Gently stir to mix the ingredients together.
11. When the rice has cooked for 11 minutes, check the texture
12. if it is too firm, cook for another 2 minutes and check again. When the rice is ready, turn off the heat but keep the lid on the pot.
13. Spoon the rice onto your serving plates. Season the tuna with a pinch of salt and slice into 1/2 inch thick slices. Place the tuna on top of the rice. Serve the green beans and the edamame salad on the side.