Saturday, July 10, 2010

Spicy Seared Ahi Bowl

With my passion for cooking, we don't eat out very often.  But when we do, we always order the ahi tuna appetizer.  We've tried it all kinds of ways - from towers to carpaccio.  Truth be told, if there is seared ahi on the menu, then I'm likely to have it for my main course as well.  One of my favorite local places to go is RA - a sushi restaurant.  They have an amazing spicy tuna bowl on their lunch menu (which I frequently order for dinner for an insane $3 up charge).  I finally decided to give the spicy tuna bowl a try at home.  Hunter immediately proclaimed it a "restaurant quality meal" and reminded me that this is why we never go out...

Spicy Tuna Seared Ahi Bowl
Serves 2

3/4 lb sushi grade fresh Ahi  tuna steaks (2 steaks at 1/3 - 1/2 lb each)

1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds
1 teaspoon ground ginger

2 cups brown rice, cooked
1 bunch broccolini, cooked
1 garlic clove

6 tablespoons fat free mayo
3 tablespoons wasabi paste (such as S&B)
1/4 cup soy sauce plus extra to pass at the table
3 tablespoons hot mustard powder (such as S&B)

1.  Rinse off the tuna steaks with water and pat dry using a paper towel.

2.  In a shallow bowl, mix together all ingredients listed under "Seasoning".

3.  Dredge the tuna in the Seasoning mixture, being sure to coat all sides.  Place the tuna in the refrigerator for 15 minutes to cool.

4.  Add water to the hot mustard powder until a paste forms.  Set aside for 5 minutes to allow heat to develop.  Stir in soy sauce with a whisk.

5.  Stir together the wasabi paste and mayo, set aside in the refrigerator. 

6.  Heat a cast iron skillet for 5 minutes over medium-high heat.  Using tongs, place each side of the tuna on the hot skillet for 25-30 seconds per side, until just lightly seared.  Rechill tuna in refrigerator for 15-20 minutes.

7.  Meanwhile, heat one garlic clove in a large saucepan over medium-high heat.  Add cooked broccolini and stir continuously until heated and coated throughout.  Remove broccolini to a cutting board and slice into bite size pieces.

8.  Remove tuna from the refrigerator and slice against the grain into bite size pieces.  Place 1 cup of brown rice in a bowl with 1/2 of the broccolini bundle and 1 chopped tuna steak.  Serve and instruct diners to mix in the wasabi mayo and mustard soy sauce to taste.  Pass extra soy sauce at the table.


  1. Luckily Ahi is still on the eco friendy list of seafood to buy. Looks delicious.

  2. All of this mixed up in a bowl with the hot mustard and a little wasabi is just a ridiculously delicious meal. Thanks!!!

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