Sesame Seared Tuna with Shanghai Sauce and Sticky Rice

Serves 4 guests

Sticky Rice
1 cup Short Grain Rice   (rinsed)
1 cup water
2 tsp Rice Vinegar
½ tsp Mirin (Japanese sweet sake)
1 tsp Sugar
Salt to Taste

  1. In a rice cooker, combine rice and water and allow to cook.
  2. While rice is cooking, combine other ingredients and dissolve sugar and salt.
  3. Fluff rice with fork while adding liquid mixture.

1 pound spinach (baby)
1 oz. oil

  1. In a large sauté pan, heat oil over medium/high heat.
  2. Add spinach and toss until wilted.

2 pounds Tuna (4 dinner portions)
1 cup White Sesame Seeds
¼ cup Dark Sesame Seeds
2 oz.  Sesame Oil
Kosher Salt and Black Pepper to taste

  1. Season tuna steaks with salt and pepper.
  2. Mix white and dark sesame seeds together and use to coat outside of tuna steaks.
  3. In a sauté pan, heat sesame oil over medium/high heat.
  4. Sear Tuna in pan for 1 minute each side leaving center rare.

Shanghai Sauce
4 oz. Chicken Stock
8 oz. Soy Sauce (Reduced Sodium)
4 oz. Fresh Ginger   (julienne)
2 oz. Scallions  (chopped)
1 oz. Oil

  1. In a sauté pan heat oil over high heat until smoking.
  2. Add fresh ginger and scallions.  Remove from heat immediately.
  3. Add Chicken stock and soy sauce.

Plating Dish

  1. In a large bowl place 4 to 6 oz. of sticky rice in center.
  2. Arrange sautéed spinach around rice.
  3. Cut seared Tuna on a bias and set on top of rice.
  4. Pour Shanghai Sauce over fish.
  5. Serve immediately.