My jar of Asian seasoning contains Brown sugar, salt, sesame seeds, granulated garlic, ginger, red chili flakes, cornstarch, and soy sauce.


2 Tuna Fillets, 8 oz each

1 tablespoon Asian Rub Seasoning
2 tablespoons minced garlic
3 tablespoons minced fresh ginger
1/4 cup soy sauce
1 teaspoon Sesame oil
1 teaspoon Crushed Szechuan Peppercorns
2 teaspoons Wasabi Powder
3 tablespoons water


Mix the marinade ingredients in a shallow dish with sides and place tuna fillets to marinate for 15 minutes.


Preheat your air-fryer to 400 degrees F or a stove-top grill
Place the tuna fillets in the air-fryer basket or on the grill and brush well with the marinade. Cook for 4 minutes, Brush with marinade again, and turn the fillets over. Brush with the marinade and cook for 4 minutes. Serve with the Fried Rice.

Fried Rice


(Serves 4-6)

2 teaspoons sesame oil
4 eggs, lightly beaten
4 bacon slices
2 celery stalks, sliced thin
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
4 cups cold cooked white rice
14.5 oz can bean sprouts, drained
8 oz can water chestnuts drained and diced
1 cup frozen peas, thawed
1 tablespoon soy sauce
3 tablespoons oyster sauce
4 green onions, chopped


Heat the sesame oil in a large, deep skillet or a wok. Add the scrambled eggs and stir-fry for about 2 minutes until cooked. Remove the eggs to a bowl and coarsely chop. Set aside.
Add the bacon strips to the pan and cook until crisp. Remove the bacon to a paper towel to cool. Break into pieces and set aside.

In the bacon fat, add the celery, garlic, and ginger. Stir fry for a minute. Add the cold rice and stir fry until the rice softens and warms. Add the peas, water chestnuts, and bean sprouts. Stir-fry for 2 minutes. Add the soy sauce and oyster sauce. Stir-fry until all the ingredients are coated in the sauce. Stir in the green onions, bacon, and scrambled eggs. Stir until hot and serve.