japanese

Tuna Tataki with Citrus Soy and Charred Shishito over Rice

Name: Tuna Tataki with Citrus Soy and Charred Shishito over Rice
Yield: 1 serving
Cuisine: japanese
Ingredients: 240 g cooked short grain rice; 160 g tuna steak, sushi grade; 120 g shishito peppers; 30 g ponzu sauce; 6 g fresh ginger, grated; 10 g neutral oil; 6 g toasted sesame seeds; 1 g salt

This dish pairs cooked short grain rice with tuna steak, sushi grade, shishito peppers and ponzu sauce. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

48 g Protein

81 g Carbohydrates

15 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

240g cooked short grain rice 312 kcal
160g tuna steak, sushi grade 174 kcal
120g shishito peppers 37 kcal
30g ponzu sauce 27 kcal
6g fresh ginger, grated 5 kcal
10g neutral oil 88 kcal
6g toasted sesame seeds 35 kcal
1g salt 0 kcal

Cooking instructions

cooked short grain rice
Cook the rice if not already cooked; keep warm.
tuna steakneutral oil
Pat tuna dry. Heat a skillet until very hot; add neutral oil and sear tuna 20-30 seconds per side to lightly char the outside. Remove and rest 2 minutes.
shishito pepperssalt
In the same pan, blister shishito peppers 2-3 minutes; lightly salt.
ponzu saucefresh ginger
Mix ponzu with grated ginger for the dressing.
cooked short grain ricetuna steakshishito peppers
Slice tuna thinly. Arrange rice in a bowl, top with tuna and shishito.
toasted sesame seeds
Drizzle with citrus soy dressing and sprinkle with toasted sesame seeds.