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Seared Ahi Tuna with Stir-Fry Broccoli Cauliflower Rice

This is a very simple dish that works well for weeknight dinners.

Ingredients

  • 1 head of cauliflower cored and cut into sections
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons minced garlic
  • 1 teaspoon of ground ginger
  • 1 tablespoon chicken broth
  • 2 tablespoons of black and/or white sesame seeds
  • 1/2 pound shredded carrots
  • 1 pound of broccoli florets
  • 1/4 cup of sliced green onions
  • 2 fresh ahi tuna steaks
  • 1-2 tablespoons shichimi togarashi or similar Japanese spice blend
  • Flake sea salt to taste

Instructions

  1. After coring the cauliflower and cutting into sections, place sections in food processor with smallest shredding blade, and cauliflower will quickly become riced. If you do not have a shredding blade, then put each section in the food processor with the S-blade and pulse into the cauliflower resembles small, riced pieces. Or, if you don't have a food processor, you can buy pre-riced cauliflower, or grate the cauliflower by hand (I am not sure how effective this is, but I've heard it can work!).
  2. Heat the toasted sesame oil over medium heat in a cast iron dutch oven, or a heavy bottomed (and high walled) skillet, Cook the minced garlic for 1-2 minutes. Add the riced cauliflower, and make sure there is enough oil to prevent the cauliflower from sticking and burning to the bottom. You may need to add oil a little bit at a time as you stir.
  3. After about 8 or so minutes, add the ginger, chicken broth, sesame seeds, shredded carrots, and broccoli and keep stirring and cooking. After about 7 more minutes, when the cauliflower has softened and the broccoli has turned bright green, you can turn the heat down to low and add the green onions. Cover and leave warm while you prepare the tuna.
  4. Take the tuna out of the refrigerator, and pat very dry with paper towels. Cover the tuna with the Japanese spice blend, and sprinkle with flake sea salt on both sides. Heat a cast iron skillet with a splash of toasted sesame oil on medium high heat until just smoking.
  5. Sear the tuna for approximately 1.5 minutes. Flip the tuna and sear for an additional minute. There may be this strange expulsion of fat from the center of the tuna: this is totally edible, it just looks weird. I would serve the tuna rare, but if you prefer, you can leave the tuna on the skillet for 2 minutes per side.
  6. Scoop out some warm stir fry cauliflower broccoli rice into a bowl, place the tuna on top, and enjoy. Add a splash of coconut aminos for extra umami!