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Seared Tuna Fried Rice with Sesame Soy vinaigrette

By: Author Lisa

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Categories Fish, Main Dish, Rice

I have been a lover of fresh tuna for a long time now.  I love it raw in sushi and sashimi and I love it seared and served rare.  There is just something about it that’s so delicious.  A good piece of tuna just melts in your mouth like butter.  Steve, on the other hand, has taken a bit longer to come around to fresh tuna.  For a long time I think he had it in his head that fresh tuna would taste like canned tuna (which he can’t stand).  He started out by trying it in sushi rolls and thought it was pretty good.  Finally, he tried tuna sashimi and he was sold, he saw the light and realized fresh tuna is AMAZING.  I was so excited because that meant I could finally make tuna at home for the two of us!

So when I was at the grocery store recently and saw some amazing tuna fillets, I didn’t hesitate to buy them.  I knew I could come up with something delicious.  And let me tell you, this fried rice is amazing.  I know it sounds like a lot of steps, but everything cooks up really quickly, so it doesn’t take much time at all.  Basically you make a quick vinaigrette, quickly sear the tuna fillets (it literally takes a minute and a half) and whip up a vegetable stir fry.  Dinner is done in no time and it tastes absolutely amazing!!

Seared Tuna Fried Rice with Sesame Soy Vinaigrette

For vinaigrette:

  • 2 tbsp rice wine vinegar
  • 2 tbsp soy sauce
  • juice of one lime
  • 1 tbsp agave nectar or honey
  • 1 tsp fresh ginger, grated
  • 2 tsp sesame oil
  • 1/4 cup canola oil
  • 1 tbsp fresh cilantro, finely chopped
  • 1 tbsp green onion, finely chopped
  • 1/4 tsp black pepper
For tuna:
  • 1 lb sashimi grade tuna fillets
  • 2 tbsp canola oil
  • salt and pepper
For fried rice:
  • 2-3 cups leftover cooked rice (I used leftover cilantro lime rice)
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 green onions, thinly sliced
  • 1/2 red bell pepper, cut into thin, 1 inch long strips
  • 2 tbsp canola oil
  • 1 tsp sesame oil
  • 3-4 tbsp reduced sodium soy sauce
  • 1/2 cup frozen peas

Combine vinegar, soy sauce, lime juice, agave nectar and ginger in a small bowl.

Slowly whisk in 2 tsp sesame oil and then 1/4 cup canola oil.

Stir in cilantro, 1 tbsp green onions and black pepper.  Set aside.

Season tuna fillets with salt and pepper.  Heat 2 tbsp canola oil in a large skillet over HIGH heat, you want the pan to be screaming hot.

Once pan is very hot, add tuna fillets.  Sear on first side for one minute and second side for 30 seconds.

Remove from pan and set aside.

Heat 2 tbsp canola oil in a wok or large skillet over high heat, until oil ripples.

Add remaining green onion, stir fry for 1 minute.

Add red pepper, stir fry for 1 minute.

Add carrot, stir fry for 1 minute.

Add garlic and ginger, stir fry for 30 seconds.

Add rice, stir fry for about 3 minutes, until rice is hot and well coated with oil.

Add soy sauce, 1 tbsp at a time, until rice is as salty as you want (3 tbsp is about how much I add)

Add peas, stir fry until warmed through.

Thinly slice tuna fillets.

Serve tuna over fried rice and drizzle with vinaigrette.  Top with additional cilantro and green onions if desired.

ENJOY!

 

 

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