I’m actually beginning to discover magnificence in easy meals. Like I discussed a number of weeks in the past when sharing my recipe for three-ingredient Spaghetti Squash Bolognese Boats, I’ve had much less time within the kitchen than traditional (new infants will do this). It’s at all times tempting to succeed in for a takeout menu, however I’ve been decided to easily discover faster options for dinners. For instance, I’ve been making quite a lot of pressure-cooker risotto, because it reheats effectively for lunches all through the week.
This week’s recipe is analogous in its strategy – it accommodates only a few elements, and comes collectively in minutes. It’s a well-liked preparation in Hawaii, discovered on many restaurant menus. However to be trustworthy, as soon as I found out how straightforward it’s to arrange at house, I’ve had a tough time shelling out cash to let another person make it for me.
Furikake is a Japanese rice seasoning sometimes made with dried fish, sesame seeds, and seaweed. It was initially distributed within the early 1900s beneath the title Gohan No Tomo (“A pal for rice”) as a attainable supply of calcium (early recipes used floor fish bones). At first, the seasoning was too dear for on a regular basis eaters, however by 1948 it was commercially produced by Nissin meals (most well-known for his or her Prime Ramen), to assist fight malnutrition within the Japanese inhabitants.
I desire Urashima’s “All Pure” forms of furikake. The bottle on the left, which I take advantage of when making Furikake Ahi, accommodates nori seaweed and sesame seeds. The bottle on the fitting accommodates nori seaweed, sesame seeds, and bonito (dried skipjack tuna), which we have a tendency to make use of for on a regular basis makes use of. The bottle on the fitting is obtainable on Amazon, and we purchase the bottle on the left at our native market (alas, it’s not on Amazon).
Furikake Ahi (Gluten-free, Paleo, Primal, Whole30, Excellent Well being Food regimen)
Dipping sauce:
1 tsp tamari or coconut aminos
1 tsp rice vinegar
1 tsp water
1 sprint cayenne pepper
sesame seeds
1 tsp tamari or coconut aminos
4 yellowfin (ahi) tuna steaks (~6oz every)
4 tbsp furikake (extra if wanted)
2 tbsp coconut oil
1. Mix the dipping sauce elements and put aside. Rub the tamari everywhere in the tuna steaks. In a shallow bowl, add the furikake, then roll every steak within the furikake till coated; put aside.
2. Heat the coconut oil in a skillet over medium-high warmth till simply smoking, about 2 minutes. Add the steaks, in batches if wanted, and sear on both sides, about 30 seconds per aspect for uncommon (pictured above), 45 seconds per aspect for medium-rare.
3. Thinly slice and serve with the dipping sauce, some rice, and a vegetable aspect of your selection (pictured above are Chinese language Greens from The Ancestral Desk, which I’ll share subsequent week).
