Seared Tuna with Brown Rice Cakes and Wakame Salad

Serves 4

Ingredients:
4 6-ounce tuna steaks
½ cup organic, non-GMO sake
½ cup organic, non-GMO soy sauce
1 teaspoon ginger, grated
2 Tablespoons cilantro, chopped
4 Tablespoons butter
1 medium onion, diced
1 clove garlic, chopped
1 jalapeño, seeded and chopped
1 cup shiitake mushrooms, chopped
3 cups organic brown rice, cooked
½ cup vegetable or fish stock
4 Tablespoons butter
1 ounce dried wakame

Directions:
Mix together the sake, soy sauce, ginger and cilantro and marinate tuna steaks in this mixture for 1 to 2 hours. After tuna steaks marinate, place them in a hot pan with 2 Tablespoons of butter, and sear to desired doneness. In a 12-inch skillet over medium heat, melt 2 Tablespoons of butter. Add onion and garlic and sauté for 4 to 5 minutes. Add jalapeño and mushrooms and cook for another 6 to 8 minutes. Take one 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 butter. Sear rice cakes for about 2 minutes per side. In a medium saucepan, warm ½ 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.

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