Fried Rice with Seared Tuna and Sesame Soy Vinaigrette

Serves 2

INGREDIENTS

Tuna and Fried Rice

500g sashimi grade tuna fillets

2 tbsp canola oil

Salt and pepper to taste

2-3 cups leftover cooked rice 

2 cloves garlic, minced

1 tsp fresh ginger, grated

2 green onions, thinly sliced

1/2 cup large carrot, grated 

1/2 red bell pepper, sliced into thin strips

2 tbsp canola oil

1 tsp sesame oil

3 tbsp reduced sodium soy sauce

1/2 cup frozen peas

Vinaigrette

2 tbsp rice wine vinegar

2 tbsp soy sauce

Juice of 1 lime

1 tbsp honey

1 tsp fresh ginger, grated

2 tsp sesame oil

1/4 cup canola oil

1 tbsp fresh cilantro, finely chopped

1 tbsp green onion, finely chopped

1/4 tsp black pepper

METHOD

To make the vinaigrette, combine the vinegar, soy sauce, lime juice, honey, and ginger in a small bowl.

Slowly whisk in 2 teaspoons of sesame oil and then 1/4 cup canola oil.

Stir in the chopped cilantro, 1 tablespoon green onions, and black pepper. Set the mixture aside.

Season the tuna fillets with salt and pepper. 

Heat 2 tablespoons of canola oil in a large skillet over high heat. 

Once the pan is very hot, add the tuna fillets. Sear them on the first side for one minute, flip them over, and sear the second side for 30 seconds.

Remove the tuna from the pan and set aside on a plate.

Heat 2 tablespoons of canola oil in a wok or large skillet over high heat. 

Add the remaining green onion and stir fry for 1 minute.

Add the red pepper and stir fry for 1 minute.

Add the grated carrot and stir fry for 1 minute.

Add the garlic and ginger and stir fry for 30 seconds.

Add the rice and stir fry for about 3 minutes, until the rice is hot and well coated with oil.

Finally, add the soy sauce 1 tablespoon at a time, until the rice is as salty as you like it. 

Add the peas, and stir fry until warmed through.

Slice the tuna fillets into thin slices. Divide the fried rice on two plates and serve the tuna on top and drizzle with the vinaigrette.  

Top with additional cilantro and green onions if desired.

Bon appétit! Served on my “La Boheme” dinner plates.