- Yield: 12
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Serving: For 12 people
Serve rice bowls to use inventory, boost profits and explore your culinary creativity. This bowl fuses classic Korean flavors with tuna. Feel free to substitute any oily fish and any aromatic U.S.-grown rice.
- Slaw Dressing
- 1/3 cup Soy sauce
- 1/3 cup Rice Wine Vinegar, unseasoned
- 1-1/2 tablespoons Ginger, minced
- 1-1/2 tablespoons Garlic, minced
- 1 1 small dried chile (Thai or Arbol chili)
- 2 tablespoons Granulated sugar
- 3 tablespoons Fresh basil leaves
- Vegetable slaw
- 1 cup Napa (or Chinese) cabbage, Finely Sliced
- 1 cup Bean spouts
- 2 Cucumber, peeled and cut into julienne
- 4 Carrot, peeled and cut into julienne
- Tuna Marinade
- 3 tablespoons Fresh jalapeno chile
- 3 tablespoons Ginger, minced
- 1/3 cup Cilantro leaves, roughly chopped
- 1/3 cup Dark sesame oil
- 1 teaspoon Kosher salt
- 1 teaspoon Black pepper
- 3 lbs Tuna Steaks (Albacore)
- U.S. Rice
- 3 quarts Cooked Calrose rice
Slaw Dressing: Combine ingredients and whisk together.
Vegetable Slaw: Combine ingredients and toss with just enough dressing to moisten; refrigerate. Set remaining dressing aside.
Tuna Marinade: Mix the chile, ginger, cilantro, sesame oil, salt and pepper in a small bowl; rub liberally all over tuna. Not long before serving, grill the tuna over a very hot fire and cook to medium-rare or approximately 125⁰ F internal temperature. Cool for a few minutes and cut into thin slices (36 slices).
Cook Calrose rice until yield is 3 quarts (U.S. Jasmine or U.S. Basmati can be substituted).
Place about 1 cup rice in a deep bowl. Top with 3 tuna slices (4.5 oz.) and a 1/3 cup of vegetable slaw. Drizzle with remaining dressing.