Seared Ahi with Brown Rice and Pineapple-Ginger Broth Recipe

  • 1 7- to 8-inch sheet dried kombu (kelp)
  • 7 cups water
  • 1/2 cup dried bonito shavings
  • 2 tablespoons mirin (sweet Japanese rice wine)
  • 4 1/2 teaspoons tamari soy sauce
  • 1 1/2 teaspoons rice vinegar
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 5 teaspoons frozen pineapple-orange juice concentrate
  • 1 tablespoon grated peeled fresh ginger
  • 6 teaspoons olive oil
  • 10 green onions, trimmed, cut into 1-inch lengths
  • 4 4-ounce ahi tuna steaks
  • 2 cups freshly cooked brown rice
  1. Soak kombu in 1 cup water at least 2 hours or overnight. Drain. Bring kombu and 6 cups water to boil in large saucepan. Remove kombu; discard. Add bonito; boil 2 minutes. Remove from heat; let sit 5 minutes. Mix in mirin, 1 1/2 teaspoons tamari, vinegar, sugar, and salt. Strain into medium saucepan. Add juice concentrate, ginger, and 3 teaspoons tamari; bring to simmer. Set broth aside.
  2. Heat 4 teaspoons oil in large nonstick skillet over medium-high heat. Add onions; sauté 2 minutes. Transfer to bowl. Heat 2 teaspoons oil in same skillet over high heat. Add tuna; sear 2 minutes per side.
  3. Meanwhile, bring broth to simmer. Mound 1/2 cup rice in each of 4 shallow soup bowls. Ladle 3/4 cup broth around rice in each bowl. Top rice with ahi and onions.
  4. Available at Japanese markets and specialty foods stores, and in the Asian foods section of some supermarkets.