Seared Tuna with Brown Rice Cakes and Wakame Salad
4 6-ounce tuna steaks
1/2 cup sake
1/2 cup soy sauce
1 teaspoon ginger, grated
2 Tablespoons cilantro, chopped
4 Tablespoons clarified butter
1 medium onion, diced
1 clove garlic, chopped
1 jalapeno, seeded and chopped
1 cup shiitake mushrooms, chopped
3 cups brown rice, cooked
1/2 cup vegetable or fish stock
4 Tablespoons butter
1 ounce dried wakame
Mix together the sake, soy sauce, ginger and cilantro and marinate tuna steaks for 1-2 hours. Place tuna steaks in a hot pan with 2 Tablespoons of clarified butter, sear to desired doneness.
In a 12-inch skillet over medium heat, melt 2 Tablespoons of butter. Add onions and garlic and sauté for 4-5 minutes. Add jalapeno and mushrooms and cook for another 6-8 minutes. Take 1 cup of cooked brown rice and place in food processor and pulse until coarsely ground.
Put the ground rice and whole rice in a bowl, season with salt and pepper, and add sautéed vegetables. Mix well. Form rice into cakes. Heat 12-inch skillet over medium-high heat and add remaining 2 Tablespoons of clarified butter.
Sear rice cakes for about 2 minutes per side. In a medium saucepan, warm 1/2 cup fish or vegetable stock. Add 2 Tablespoons of cold unsalted butter and melt. Remove from heat and add wakame.
To serve, place wakame (with sauce) on the plate; top with rice cake and then tuna steak.