Seared Ahi Tuna Lettuce Cups
Leaves of butter lettuce are filled with healthy brown rice, daikon radish, carrots and slices of fresh seared ahi tuna. Topped off with a drizzle of orange teriyaki sauce.
For the Teriyaki Sauce
brown rice vinegar
Half a of sashimi grade ahi tuna
olive oil divided
Salt and black pepper
toasted sesame seeds
brown rice cooked and cooled
of daikon radish
about 4 inches long cut into thin strips
carrot cut into thin strips
green onions thinly sliced
chopped salted cashew nuts
Make the sauce by combining the soy sauce, water, vinegar, sugar, garlic and orange.
Bring to a simmer and whisk until the sugar is dissolved.
Mix the cornstarch and water together then add to the sauce.
Bring to a boil and whisk until it thickens slightly. Set aside.
Rub the tuna with one tablespoon of olive oil and season with salt and pepper
Roll in the sesame seeds to completely cover.
Heat the remaining 2 tablespoons olive oil in a non-stick pan until hot.
Place the tuna in the pan and sear on one side for about two minutes.
Flip the tuna over and cook for a further two minutes. This should be enough to still have the tuna be rare in the center.
Let the tuna rest.
Pick out some nice butter lettuce leaves and place on a serving platter, about 8
Place a heaped tablespoon of brown rice onto the lettuce.
Slice the tuna into thin strips about 4 inches long and place one piece on top of each pile of rice.
Top each piece of tuna with some daikon and carrot strips.
Sprinkle each lettuce cup with some chopped green onion and cashew nuts.
Lastly, drizzle some of the orange teriyaki sauce over each lettuce cup and serve immediately.
Teriyaki sauce slightly adapted from Food Network