Few things in life are as simple and delicious as seared ahi. One of my all-time favorites.
Marinate fresh ahi tuna in a mixture of ginger, soy with citrus, shiro miso, sesame oil and garlic for one hour in the refrigerator. Because we will be serving this nearly raw, it is important that you choose only the finest, freshest (sashimi grade) tuna. Due to sustainability concerns, please source your tuna from somewhere other than the Mediterranean Sea.
Remove tuna from refrigerator and coat the perimeter with a combination of black and white sesame seeds, loose toasted tea and cracked pepper. Set aside.
Prepare sweet rice according to package directions.
Heat stir-fry or another high-heat oil in a heavy skillet until very hot. Sear tuna 1 1/2 to 2 minutes per side, then transfer to cutting board to rest for a few moments.
Add thinly-sliced scallions and a little mirin to rice; fluff with a fork.
Serve 1/4 inch slices of tuna over sweet rice accompanied by sushi yo shoga (sliced pickled ginger) and lemon wasabi.
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