More Quick Fish Dishes
I didn’t cook after my wine seminar Wednesday night; BK had dinner almost ready when I walked through the door. But luckily, since I started blogging, I take pictures of most of my favorite meals. The ones that end up getting eaten without wine used to just wither and fall by the wayside because I had no excuse to write about them. Now that I have a cooking blog, they are rehydrating, reheating, and replating.
This is one of those such meals, from back when I still lived in my little studio. The quick and easy menu? Seared tuna and fried rice. For the rice, I just heated up a cup of the instant kind in the microwave and let it rest. For the tuna, I hope you have access to a Trader Joe’s because that’s how I happened upon the major ingredients for the main dish. After defrosting the Ahi tuna that I found in the frozen section, I had some of those thin rice crackers, the multiseed with soy sauce, that I put into a ziplock and crushed with a rolling pin. On a plate, add panko bread crumbs to the other crumbs (ratio=1:2) and mix thoroughly. In a deep plate or wide bowl, combine an egg white and 1-2 tablespoons of soy sauce. Place a skillet over medium high heat.
Go back to the rice for a minute and add a little veggie oil to another skillet over medium-high heat. Add rice and one egg, mixing quickly with a fork. Shake in some soy sauce—as little or as much as you want. Turn down heat and allow to cook for a few minutes, tossing in chopped green onions towards the end.
To finish the tuna, dip in egg/soy wash and dredge though crumbs. With a turn of vegetable oil in the hot skillet, sear the tuna on each side until the coating browns a bit, only a couple minutes on each side.
Plate up with a side of soy sauce and wasabi, if that’s your thing. And enjoy your good eats.
Seared tuna, fried rice, Trader Joe’s
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