Sicilian Rice Salad With Seared Tuna Recipes

Steps:

• In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.
• Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

Steps:

• Place rice and 2 1/4 cups water in a medium saucepan, and bring the liquid to a boil over medium-high heat. Cover, reduce to a simmer, and cook until rice is tender and all of the liquid has been absorbed, about 10 minutes. Remove the pan from heat. Using a fork, separate the grains of rice, and transfer rice to a large bowl. Grate 1 tablespoon zest from the lemons, and add the zest to rice. Set the rice aside.
• Squeeze the lemons, yielding 1/3 cup strained juice. Place 12 tomato halves, 1 tablespoon chopped parsley, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a blender; blend until liquefied. With blender running, add olive oil in a slow, steady stream to the tomato dressing.
• Add yellow bell pepper, onion, fennel, the remaining tomato halves, capers, the remaining 5 tablespoons parsley, marjoram, and tomato dressing to rice; toss to combine.
• Coat a saute pan with cooking spray, and set over medium-high heat. Cut the tuna steaks into 1-inch-wide strips, and season with the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place the tuna strips in hot pan, and sear on all sides until browned and medium rare, about 1 minute per side. Remove the pan from heat, and cut each strip into 1/2-inch-thick slices. Divide the rice salad and the tuna slices among six bowls, and serve immediately.

Steps:

• In a large saucepan, combine the cooked rice with 1/4 cup of water. Cover and cook until the rice absorbs the water and is cooked through.
• In a large bowl, combine rice, edamame, carrots, scallions, cilantro, sesame oil, and mustard. Stir to combine.
• Place the tuna fillets on a plate and pour teriyaki sauce on top. Season, to taste, with salt and black pepper.
• Arrange red lettuce or radicchio leaves on individual plates. Spoon edamame-rice salad over top or inside radicchio leaf. Top each with tuna fillets and serve.

Steps:

• For the marinade and sauce: Combine the garlic, ginger and scallion whites in a medium bowl along with the soy sauce, vinegar and chile-garlic sauce. Mix well to combine. Pour half the sauce into a shallow dish with the tuna steaks and let marinate for approximately 20 minutes, flipping halfway through. Reserve the remaining marinade separately to use as a sauce for the noodles.
• For the noodles: Fill a large pasta pot with a perforated insert with heavily salted water and bring to a boil. (Alternatively, use a large pot with a small heatproof colander lowered into it.) Prepare an ice bath in a medium bowl and season with a pinch of salt; set aside.
• Add the broccoli florets to the boiling water and cook until bright green, 1 to 2 minutes. Lift the insert and drain away excess water. Transfer the broccoli to the ice bath. Return the insert to the pot with the boiling water. Drain the broccoli and transfer to a small sheet pan or plate lined with paper towels.
• Cook the noodles in boiling water until tender, stirring occasionally, 4 to 5 minutes. Remove the insert, draining the excess water, and pour the noodles into a large bowl. Dress the noodles with the reserved marinade. Add the carrots, broccoli and edamame and toss to combine.
• For the cucumber salad: Mix together the fish sauce, vinegar, maple syrup, chile-garlic sauce and garlic in a small bowl. Toss with the cucumbers and set aside.
• Toast the black and white sesame seeds in a dry skillet over medium heat until slightly fragrant, about 3 minutes. Remove the seeds to a bowl.
• Wipe out the skillet with a paper towel. Increase the heat to medium-high and lightly coat with about 1 tablespoon canola oil. When the oil glistens, remove the pan from the heat and set the tuna steaks in the oil; you should hear a sizzle. (Reserve the tuna marinade.)
• Return the pan to the heat and sear the tuna for about 30 seconds on each side. Turn off the burner and pour in about half the reserved tuna marinade, turning the steaks to coat. Return the pan to medium heat, bring the marinade to a simmer and cook for about 1 minute. Remove the steaks from the heat and let rest for a few minutes before slicing across the grain. Return the pan to low heat to keep the sauce warm
• Add the soba noodle salad, cucumbers and sliced tuna to the bento box sections. Garnish the tuna and cucumbers with the toasted sesame seeds and the soba noodle salad with the scallion greens. Serve with the warm sauce.

Steps:

• Whisk the soy sauce, sesame oil and pepper together in a shallow dish. Heat the sunflower oil in a non-stick frying pan. Sear the steaks on both sides until cooked to your liking. Transfer to the dish with the marinade, then chill for 1 hr. Turn the steaks, then continue to chill until ready to assemble.
• Tip all the veg into a large serving bowl with both types of ginger and the nori. Drizzle over the mirin and lime juice, then add the coriander and chilli. Toss and rest for 20 mins.
• Make the dressing by whisking everything together. To serve, slice the tuna and arrange over the salad, then sprinkle over the coriander seeds and drizzle over the dressing.