Ingredients
I pound Ahi Tuna (look for ‘sashimi grade’ as you will be eating it medium rare or rare)
Soy Sauce (2 tablespoons)
Black Pepper to taste (or black cracked peppercorns)
Garlic powder to taste
1 to 2 cups brown rice
1 medium yellow squash, sliced
Sugar snap peas (enough for two)
1/2 lemon
Olive oil (2 tablespoons for the marinade, more to sear in)
Directions:
Marinade, one hour in advance: 2 tablespoons olive oil mixed with the juice of half a lemon and 2 tablespoons soy sauce. Mix well. Add the tuna, coat. Add entire mixture to a ziploc bag, tightly wrap and place in refrigerator for at least one hour.
If using a ‘quick’ brown rice, prepare the rice and begin to steam the vegetables at the same time. These should take about ten minutes. If using ‘regular’ rice, make this first, as it will take much longer than the fish. We place the snap peas and squash in the steamer and add pepper, and cook for about 5 to 6 minutes. If you like yours a bit softer, cook for up to 10 minutes.
For the tuna:
Put enough olive oil in a skillet to sear. Turn up to med high or high. Wait until the oil is very hot. Sear the tuna for one to two minutes per side (depending upon thickness. This will make it rare to med rare). Each side should get enough garlic powder and pepper to taste. Use any seasoning you like, though, this is just our favorite.
Plate it all, and bon appetit!!