In addition to regular recipe posts, I’m going to be posting snapshots of what we’ve been eating at home, along with loose recipe guidelines. I hope you’ll be inspired to try something new. Also, I’m doing this for selfish reasons! Most of the time, I just make up whatever we’re eating for dinner. Weeks or months later, when that meal is requested again, I don’t remember how I made it! So, I’d like to remember how to prepare the big hits.
Today’s dinner is: sushi-seared tuna, edamame “risotto,” and seven-spice Brussels sprouts.
I call the tuna “sushi-seared” because it incorporates many elements of your favorite sushi roll: soy, ginger, wasabi, and sesame seeds. Missing the rice and edamame? Well, they’ll be on the other side of the plate, looking something like risotto. I added roasted brussels sprouts, sprinkled with Japanese seasoning, because they’re healthy and delicious.
Let’s get started!
You might need to buy:
- Ahi tuna steaks (one per person)
- Edamame (shelled, or whole)
- Green onions/scallions
- Brussels sprouts
- Japanese seven-spice powder (I got mine from SpiceHouse.com, http://www.thespicehouse.com/spices/japanese-seven-spice)
- Sesame seeds (black and white, or whichever you have on hand)
- Prepared wasabi
What you’ll need that you should have in your fridge or pantry:
- Soy sauce
- Sesame oil
- Black pepper, ground
- Arborio rice
To make the whole meal, which comes together startlingly fast:
First, make the marinade for the tuna, being sure to grate double the ginger so you’ll have some for the risotto. Marinade it while you do the rest.
Preheat the oven, then trim and prepare the Brussels sprouts.
Prepare the rest of the aromatics (garlic, scallions) and mise en place.
Stick Brussels sprouts in the oven, then start risotto.
Towards the end of the risotto’s cooking time, heat up the pan for the tuna.
Everything should finish around the same time.
For the sushi-seared tuna:
- Ahi tuna steaks
- 1 one-inch piece ginger, grated
- 3 tablespoons soy sauce
- 1 tablespoons sesame oil
- 1 teaspoons wasabi
- ½ teaspoon salt
- Sesame seeds (black and white, mixed together), 2-3 tablespoons per tuna steak
First, prepare a marinade. In a bowl that will hold the tuna steaks, stir together the grated ginger, soy sauce, sesame oil, wasabi, and salt. Add tuna steaks, coat well, and allow to rest covered at room temperature for about 30 minutes. The idea here is to let the steaks warm up so that the chilled insides don’t cool off the entire steak when it’s pulled from the pan.
(If you’re making the other dishes, prepare them here).
Preheat a large non-stick sauté pan over medium-high. Immediately before cooking, sprinkle both sides of each tuna steak with sesame seeds. Press into tuna to coat.
Add a tablespoon of canola oil to the pan. When hot, add tuna steaks. Sear on each side for 1-2 minutes max, flipping when brown and the sesame seeds have become a crust.
For the Brussels sprouts:
- 1 pound Brussels sprouts
- 2 tablespoons Shichimi Togarashi (Japanese seven-spice powder)
- 1 teaspoon salt
- Just enough sesame oil to coat
Preheat oven to 450F.
Prepare Brussels sprouts by trimming tough stem end, removing loose leaves, and slicing into halves or quarters.
Toss with salt, Shichimi Togarashi, and sesame oil. Spread on a baking sheet, careful not to overlap – you want them to roast, not steam.
Roast for about 15-20 minutes, stirring once or twice throughout – when they are beginning to brown and crisp up, they’re done.
For the “risotto:”
- 1 tablespoon sesame oil
- 1 one-inch piece ginger, grated
- 1 clove garlic, minced or grated
- 4 scallions, sliced thin, separated
- 1 cup Arborio rice
- 1 cup sake
- Salt to taste
- ½ cup edamame (shelled – so you have ½ cup of little beans, not ½ cup of whole pods)
In a medium saucepan, heat the sesame oil over medium. When hot, add ginger, garlic, half of the sliced scallions, and salt. Saute until fragrant, about one minute, then add rice. Cook, stirring constantly, for about a minute.
Pour in sake and stir to coat. When almost all of it has evaporated, add water until the rice is just covered. Cook, stirring occasionally, until almost evaporated. Again, add more water and repeat. Continue adding water and stirring until rice is tender and creamy. Add edamame towards the end. The whole process should take 15-20 minutes.
Garnish with remaining sliced green onions.