Sesame Seared Tuna with Spicy Cauliflower and Warm Sushi Rice

This is a super quick and very simple dish that is full of great Asian flavours and is also very low in fat.

Ingredients:

For the warm sushi rice:

1 cup sushi rice

2 1/2 cups water

1 tbsp sugar

4 tbsp rice wine vinegar

For the Cauliflower:

1/2 head of cauliflower

1/2 red onion

1/2 garlic clove

1 tspn ground Cumin

1 tspn of hot chili sauce

1/2 cup of chicken stock

1 tbsp sesame seeds

4 tbsp soy sauce

2 tbsp rice wine vinegar

a few drops of sesame oil

Fresh cilantro (coriander) leaves to garnish

Salt and pepper

For the Tuna

1 good quality tuna steak

1 egg white

2 tbsp soy sauce

salt and pepper

First wash the sushi rice several times until the water remains clear.

Then cook the rice in the 2 1/2 cups of water. Once all the water is absorbed, then the rice is cooked.

Whilst the rice is cooking mix the sugar and rice wine vinegar in a dish and let dissolve (to speed this up just give it a 30 second blast in the microwave).

Once the rice is cooked place it in a non-metal bowl and add the vinegar sugar mixture. Mix through with a wooden spoon. (You want to avoid metal at this stage as the reaction with the vinegar is said to taint the flavour of the rice).

Cauliflower

Heat a wok or large skillet / frying pan

Divide up the cauliflower florets into bite size pieces.

Slice the onion and garlic.

In a little vegetable oil, sweat the onions and garlic for a few minutes.

Add the cauliflower and cumin then cook for about 2 minutes. Then add the stock, soy, vinegar and hot sauce. Cook for 2 -3 minutes then add the sesame seeds and a few drops of sesame oil and season.