A quick, restaurant-quality dinner that’s ready in under 30 minutes – seared ahi tuna with a spicy pickled cucumber and jalapeño salad, a chili-kewpie sauce, and creamy avocado on the side. Big flavor, minimal effort.
Ingredients
Method
- Start the rice in the rice cooker.
- Slice the cucumber and jalapeño very thinly (a mandolin works well).
- In a bowl, combine the cucumber, jalapeño, most of the rice wine vinegar, 2 tablespoons soy sauce, ginger paste, 1 tablespoon chili oil, and 1 tablespoon chili crunch. Mix thoroughly and refrigerate.
- In a small bowl, combine the Kewpie mayo with a dash of rice wine vinegar, a splash of soy sauce, chili oil, and chili crunch to make the sauce.
- Salt and pepper both sides of the ahi steaks, then pat both sides with sesame seeds.
- Heat a pan until very hot, add oil, and place the ahi steaks in the pan.
- Pan-fry each side for 2-3 minutes, depending on how raw or cooked you like the center.
- Serve the seared ahi sliced, topped with the chili-kewpie sauce, alongside the cucumber-jalapeño salad and half an avocado. Finish with a drizzle of soy sauce and chili oil.
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