SAUCE
1teaspoon wasabi powder
1 teaspoon water
1 tablespoon rice vinegar
2 tablespoons mayonnaise
1 garlic clove (crushed)
TUNA
1 tablespoon soy sauce
1 tablespoon vegetable oil
1⁄2teaspoon wasabi powder
2 fresh tuna fillets (5 oz eachand1 inch thick)

Directions

In a bowl mix wasabi and water to make a paste.
Let stand for 10 minutes.
Stir in vinegar, mayonnaise, and garlic.
Set aside.

Prepare a grill or preheat an air-fryer to 380 degrees F

In a cup, mix the soy sauce, oil, and wasabi powder.
Brush on the tuna fillets.

To Grill
Grill for 3-4 minutes on each side for rare tuna. Add 2 minutes more for medium.

To Air-Fry
Cook for 4 minutes[(for medium-rare tuna] then remove from the air fryer and let rest for about 5 minutes before slicing.

AHI TUNA STEAKS IN AIR FRYER TIMES
Rare: 3 minutes
Medium-Rare: 4 minutes
Medium: 4 ½ minutes
Well Done: 5 minutes

Place the fillets on the rice and top with the wasabi sauce.

Crispy Rice

Ingredients

2 cusp cooked rice
2 tablespoons rice vinegar
1 tablespoon sriracha
2 teaspoons soy sauce
1 teaspoon toasted sesame oil
Peanut oil

Directions
Place the rice in a bowl and sprinkle with the vinegar using a rice paddle to fold the vinegar into the rice. Add the remaining seasonings. And mix gently.

Heat 2 tablespoons of oil in a medium skillet. When the oil is hot, add the rice and pan into a circle the size of the bottom of the skillet.
Fry the rice until crispy on the bottom. Turn the rice over with a spatula: hash brown style. Cook until brown. Divide in half and place on two individual dinner plates.


Posted by in Fish, Healthy Italian Cooking, Rice, Sauces