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Allyson DwyerAllyson Dwyer of Middletown, N.J.
Nori Seared Tuna Loin with Sticky Forbidden Rice Served with Grilled Radicchio and Fennel, and a Tangy Orange Soy Sauce Dwyer's recipe was originally submitted in the Healthful category. Nori Seared Yellow-Fin Tuna Steak Ingredients 4 yellow-fin tuna steaks (6 ounces each) 4 sheets Nori seaweed 6 tablespoons canola oil Method of Preparation 1. Place each tuna steak on a separate sheet of seaweed. 2. Gently fold the seaweed around the steak; the moisture of the fish will adhere to the Nori. 3. Place in refrigerator for approximately 5 minutes. 4. Heat canola oil in a 10-inch sauté pan on medium to high heat. Place steaks in oil, and sear on each side until golden brown. 5. Then put the steaks in the oven and bake at 375 degrees for 3 minutes. Slice each steak into 1/8-inch pieces. Grilled Vegetables Ingredients 2 bulbs fresh fennel 2 fresh radicchio 4 tablespoons soy sauce 2 tablespoons canola oil Fresh ground black pepper to taste Method of Preparation 1. Wash all vegetables. 2. Cut tops of fennel off, and then slice round bottoms of fennel into quarters. 3. Cut both heads of radicchio in half. 4. Wisk together soy sauce, oil, and pepper in 6 inch mixing bowl. 5. Toss vegetables into the marinade, and then grill for approximately 3 minutes until grill has made marks on the veggies. Sticky Forbidden Rice Ingredients 1 cup Forbidden Rice 1 cup sticky sushi rice 3 cups water 4 tablespoons rice vinegar 1 tablespoon sugar Method of Preparation 1. Combine both cups of rice and water in 2-quart sauce pot on medium heat. 2. Stir constantly and lowering heat as needed. 3. Cook until water is absorbed into the rice. 4. Cover a half sheet pan with plastic wrap and place rice on pan. 5. Then drizzle vinegar and sprinkle sugar over the top of the rice to add sweetness. Tangy Sauce Ingredients 1 cup orange juice 1/4 cup soy sauce 1/4 cup rice vinegar 1/2 cup sherry wine 3 tablespoons sugar Method of Preparation 1. Combine all ingredients in small sauce pot and reduce down to a nappe consistency (coats the back of a spoon). Garnish Ingredients 2 cups ice 1 cup water 3 fresh scallions, julienned into hair-like pieces 12 each fresh chives Method of Preparation 1. Put ice and water into small mixing bowl place the scallions in the ice mixture until the scallions have curled up completely. |
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