tuna tataki with lemon zest rice

Simple and sumptuous main dish for lunch or dinner.

Serves 4


Ingredients:
1 lb. boneless skinless tuna fillet
4 cups cooked short grain rice
2 Tbs. lemon zest
4 Tbs. chopped scallion
1 sheet Nori sheet, break into small pieces with hands
a pinch of sea salt, black pepper 


For tuna marinade
2 Tbs. soy sauce
1 Tbs. Japanese Sake
1 Tbs. sesame oil
1/2 tsp. sugar
1 clove garlic, crushed


Directions:
Whisk all the tuna marinade ingredients and transfer the marinade with the tuna in a ziploc. Refrigerate for 30 minutes. Take it out from the refrigerator at leaset 5 minutes before you cook the tuna.
Take out the tuna from the ziploc and pat it with paper towel. Sprinkle with salt and pepper each side of the tuna. Briefly sear both sides of the tuna in a little sesame oil.

In a nonstick saute' pan over medium-high heat, arrange the tuna in the pan and sear, turning once, about a minute per side. Transfer to a cutting board and cut into 1/8-inch strips.

Mix cooked warm rice with lemon zest with a rice paddle or flat wooden spoon. Place the rice in a bowl and arrange the tuna slices on top, sprinkle with the chopped scallion and Nori. serve with soy sauce.