Tuna Tataki & Crispy Rice Salad

Preparation

It's important to use day old rice for this recipe since fresh warm rice will hold too much moisture to crisp up. If you don’t have any on hand, look for precooked package rice at the grocery store; we like Trader Joe’s brand the best. 

*This recipe originally ran in the US on HexClad.com.

1. Stir ponzu, vinegar, sugar and ginger with 2 tablespoons oil and 1 tablespoon chili garlic sauce. Season the dressing with salt.

2. Mix rice with remaining 1 tablespoon chili-garlic sauce. Heat ¼ cup/50 ml oil in a Hexclad 12”/30cm Hybrid Fry Pan over medium-high heat. Add rice and spread in an even layer; season with salt. Cook for about 5 minutes, undisturbed, until a golden crust forms on the bottom (if browning too quickly, reduce heat to medium). Using a spatula, flip rice over (it’s okay if it breaks into pieces), and cook the second side until crisp, 3 to 5 minutes more. Season with salt and set aside.

3. Season tuna all over with salt and pepper and coat in sesame seeds, pressing to adhere.

4. Heat a Hexclad 10”/25cm Hybrid Fry Pan over medium-high heat until very hot (a drop of water should sizzle and evaporate immediately). Swirl in remaining 2 tablespoons oil and carefully add tuna. Cook on the long sides until well seared on the outside but still rare in the middle, about 30 seconds per side. Transfer to a cutting board.

5. Toss greens, snap peas and mint with half the dressing. To serve, slice tuna pieces as thinly as possible with a sharp knife and divide among 4 plates. Drizzle generously with remaining dressing and pile salad on top. Sprinkle with crispy rice and fried onions. Serve immediately.

Note:

Ponzu is available in most Asian markets or the Asian section of the grocery store. You can substitute equal parts soy sauce and fresh citrus juice in a pinch.