By Dane Feldman
Photo by Dane Feldman.
Of all the fish I eat at home, tuna is probably the one I eat least. This isn’t because I dislike tuna. In fact, it is easily in my top 5 choices when it comes to seafood as a whole (only to be topped by lobster, crab, and red snapper), but it used to be a bit difficult to find good quality tuna at a decent price. Now, even my local supermarket carries affordable sashimi-grade yellowfin tuna, so I’ll be eating much more of it.
What you’ll need for the rice:
1 cup brown basmati rice
1 scallop squash, cubed
1/2 cup string beans, diced
2 scallions, diced
2 stalks celery, chopped
1/2 cup baby carrots, chopped
1/4 cup soy sauce
1/2 cup dry white wine
Cook the rice in advance and set aside.
Saute the vegetables in a large pan in the olive oil. Cook for about 15 minutes and add in the cooked rice.
Combine the soy sauce, wine, and two eggs in a measuring glass. Whisk together until the eggs are beaten.
Then, stir in the sauce to combine. Saute for an additional 5-10 minutes before making two holes in the rice for the remaining eggs. Drop the eggs in and cook until the eggs begin to harden. Then scramble them and stir into the rice.
What you’ll need for the tuna:
1 1/2 lbs sashimi-grade yellowfin tuna steaks (1 inch thick)
1/4 cup olive oil mayonnaise
Juice from 1 lime wedge
Grill the tuna as is on medium heat for about 1-2 minutes per side. Remove the tuna and let sit for a few minutes before slicing.
Combine the mayo and the lime juice in a small dish. Add sriracha to taste and mix well to create the spicy mayo.
Plate the rice and top with the slices of tuna to serve. Garnish with the wasabi.