Black Sesame Tunawith Coconut Jasmine Rice and
Dragon Tongue Beans
East meets Carribean in this coastal coconut
inspired catch for two! Today's temp in the Burgh hit 73 and I needed something to rev me up for summer! This did the trick. That and you gotta love it when you can get wild tuna steaks for 4.99lb! WOO HOO! Tuna is one of the few cuts of fish that I can enjoy. It's thick, hearty and not too fishy. FYI: If your fish smells fishy, DO NOT use it. Fresh fish should have no odor! If it has a pleasant smell, feel free to take on this recipe, mon!
Tuna Ingredients:
2 4oz tuna steaks (whatever's on sale)
2 cups Panko (Japanese bread crumbs)
1/2 cup veggie or peanut oil
Egg wash
2 tablespoons of Kertney'sWasabi Seasoning or The Spice & Tea Exchange's Spicy Tuna Rub
Coconut Jasmine Rice:
1 cup jasmine rice
2 tablespoons of Kertney'sWasabi Seasoning or The Spice & Tea Exchange's Spicy Tuna Rub
Coconut Jasmine Rice:
1 cup jasmine rice
1 tsp olive oil
1/4 cup stock
1 can of coconut milk- w/out the thick creamy part. Save that for...
Coconut soy cream:
Residual thick coconut cream
Plain Greek yogurt (You can use reglar yogurt, but Greek is best-- Unless I am coming over for dinner, in which case, please use Greek)
2 tsps honey
1 tsp sesame oil
1 tsp soy sauce
1 handful of scallions
Prepare the rice! Heat the oil on medium in a med sauce pot. Add the rice. Sautee 'til the rice is translucent and add the stock then coconut milk. Should hear a beautiful sizzle! Let rice come to a rapid boil. Cover and set the burner to low for 20-25minutes.
Prepare the soy cream by adding all ingredients together and refrigerate.
Combine the panko and seasoning. Dip your tuna steaks in the egg wash and coat with the panko. DO NOT cook your tuna until your rice is nearly finished steaming! Heat your oil in a large skillet on med/high heat. Cook your tuna for 2- 3 minutes on each side (depending on thickness of the steak). Pink in the middle! Remove from the skillet and let the tuna rest for a few minutes before slicing. Serve over coconut rice with the soy cream drizzled over it. Sooooo incredibly delicious! The Dragon Tongue Beans recipe is in my WTF section. Feel free, however, to enjoy this with whatever veggie side dish your Samurai-Rasta heart desires.
1/4 cup stock
1 can of coconut milk- w/out the thick creamy part. Save that for...
Coconut soy cream:
Residual thick coconut cream
Plain Greek yogurt (You can use reglar yogurt, but Greek is best-- Unless I am coming over for dinner, in which case, please use Greek)
2 tsps honey
1 tsp sesame oil
1 tsp soy sauce
1 handful of scallions
Prepare the rice! Heat the oil on medium in a med sauce pot. Add the rice. Sautee 'til the rice is translucent and add the stock then coconut milk. Should hear a beautiful sizzle! Let rice come to a rapid boil. Cover and set the burner to low for 20-25minutes.
Prepare the soy cream by adding all ingredients together and refrigerate.
Combine the panko and seasoning. Dip your tuna steaks in the egg wash and coat with the panko. DO NOT cook your tuna until your rice is nearly finished steaming! Heat your oil in a large skillet on med/high heat. Cook your tuna for 2- 3 minutes on each side (depending on thickness of the steak). Pink in the middle! Remove from the skillet and let the tuna rest for a few minutes before slicing. Serve over coconut rice with the soy cream drizzled over it. Sooooo incredibly delicious! The Dragon Tongue Beans recipe is in my WTF section. Feel free, however, to enjoy this with whatever veggie side dish your Samurai-Rasta heart desires.
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