Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat two 200-gram ahi tuna steaks completely dry with paper towels.

2. 2

   In a small bowl, combine 2 tablespoons of harissa paste, 1 tablespoon of red miso paste, 1 tablespoon of mirin, 1 tablespoon of soy sauce, and 1 teaspoon of rice vinegar to create the harissa-miso glaze.

3. 3

   Lightly dredge the dried ahi tuna steaks in 1/4 cup of rice flour, ensuring an even thin coating on all sides.

4. 4

   Heat 2 tablespoons of neutral oil in a non-stick pan over high heat until shimmering, then flash-fry the tuna steaks for 60 seconds per side for a rare center.

5. 5

   While the tuna rests, combine 1 tablespoon of grated fresh ginger and the thinly sliced white and green parts of 2 scallion stalks in a separate small bowl.

6. 6

   Slice the flash-fried ahi tuna into 1/2-inch thick pieces and arrange them on serving plates.

7. 7

   Drizzle the harissa-miso glaze generously over the sliced tuna and spoon the ginger scallion mixture on top.