Ahi-Tuna Steaks with Mustache Ride

Ahi Tuna with Mustache Ride

Prep Time: 30 Minutes | Cook Time: 10 Minutes | Total Time: 40 Minutes

Feeds 2

Ingredients:

• 2 Sushi Grade Tuna Steaks*

• ½ Hot House Cucumber

• 3 Small Carrots

• 1 Cup of Jasmine Rice

• 1 Cup of Peeled Edamame (Frozen)

• 1 Bulb of Green Onion

• 2 Tbsp of Mustache Ride

• 3 tsp of Salt

• 1 ½ Tbsp of Season Rice Wine Vinegar

• ½ Tbsp of Olive oil

• 2 Tbsp Cooking Oil (preferably avocado oil)

• Sesame Seeds for Garnish

• Optional: serve with soy sauce, sriracha, and/or wasabi

Instructions:

• *If you’re buying the tuna unfrozen, stick them in the freezer. Set the tuna steaks in the fridge to thaw on the day you’re planning to use them.

• Rinse rice only a couple of times and follow packaging instructions using a rice cooker or medium size pot. Start cooking rice first.

• Peel and slice carrots on a bias cut (45 degree angle). Halve the cucumber and do the same. Place into a small bowl. Add ½ tsp salt, ½ Tbsp of Olive Oil, ½ Tbsp of Rice Wine Vinegar. Stir, then let sit while preparing and cooking the meal, stirring occasionally

• Lather the tuna steaks with 1 Tbsp of cooking oil as a binder and season both sides with preferred salt amount (about 1 tsp for each steak) along with all of the Mustache Ride. Dab the sides of the steaks with any of the excess seasoning on the cutting board. If there isn’t any excess seasoning, add more salt and Mustache Ride to the sides of the steaks. Start heating skillet (preferably a cast iron skillet) on medium-high heat

• In a small pot, bring 2 cups of water to a boil. Add ½ tsp of salt to the water, then add the edamame. Boil for 5-6 minutes or until cooked through

• Add remaining cooking oil to skillet. Once oil is hot, add the tuna steaks. Let sear for roughly 1.5 minutes then flip. Sear other side for another 1.5 minutes. Flip up on the sides and sear each side for roughly 10 - 15 seconds. Remove from heat and place on cutting board for slicing

• Add remaining rice wine vinegar to the rice and stir thoroughly

• Slice the tuna to desired thickness. Place a bed of rice on a plate or bowl. Lay the tuna, pickled carrots and cucumbers, and edamame on top of the rice. Garnish with sesame seeds and sliced green onions

• Serve with soy sauce and wasabi and ENJOY!