TUNA TATAKI RICE BOWL

Recipe Created By:

Jamie Gibbs

Serves

ready in

difficulty

Medium

What you will need

For the ponzu sauce

  • 2 tbsp soy sauce
  • 1 tbsp Japanese rice vinegar
  • 1 tbsp lemon juice
  • 1 tsp caster sugar

For the tataki sauce

  • 1 continental salad onion, thinly sliced
  • 20g fresh ginger, finely shredded
  • 3 tbsp ponzu sauce (above)
  • 2 tsp toasted sesame oil

For the tuna

  • 240g Yellowfin tuna steak
  • 100g black sesame seeds
  • 1 tbsp Vegetable oil

For the rice

  • 50g Riso Gallo Rustico Red Rice
  • 50g Riso Gallo Rustico Black Wholegrain Rice

How to prepare:

First make the ponzu sauce. Combine all of the ingredients for the ponzu sauce in a small saucepan, bring to the boil and remove from the heat. Set aside to cool.

For the tataki sauce, mix together all of the tataki sauce ingredients in a bowl and put to one side. Keep the sauce at room temperature.

Cook the Riso Gallo Rustico and Riso Gallo Nero, cool and dress with the Ponzu sauce

Place a non-stick pan over a high heat for 5 minutes or until very hot. Press the tuna into the black sesame and coat all over.

Pour the vegetable oil carefully into the hot pan then add the tuna. Sear the tuna for 12 seconds on each side being careful not to over cook. Transfer the cooked tuna onto a clean board to rest.

Serve the tuna, finely sliced at a 45° angle being sure to cut against the grain and place onto the rice mix. Garnish the tuna with the tataki sauce, shiso leaf and finely grated vegetables.

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