My attempt to imitate one of my favorite dishes from Yaga’s on the Strand in Galveston, the Ahi Tuna bowl. If you don’t want to try making it, feel free to go visit them. You won’t be disappointed.
Jasmine rice topped with seared Ahi tuna, roasted veggie mix, ginger, lemon juice and Siracha mayo.
Roast veggies tossed in olive oil, salt & pepper on baking sheet at 400 degrees for approximately 30 minutes. Any type of veggies will work. Yaga’s uses brussel sprouts. In my version I used A package of Ready Veggies from Trader Joe’s. I think roasted broccoli would be another excellent choice.
Jasmine rice cooked using whatever method you prefer, rice cooker, stovetop, instant pot. I cook mine in an Instant Pot and it always comes out great. 2 cups rice, rinsed, to 2 1/4 cups water. 3 minutes on high pressure, then pressure release after 10 minutes.
For the tuna, sear about 2 minutes on each side in an oiled skillet on medium high heat. Was my first time to cook tuna like this and it turned out pretty good.
Mix up some mayonnaise with Siracha to taste.
Sprinkle rice with crushed ginger and a touch of salt.
Top with tuna and veggies. Squeeze half a small lemon over the entire dish. Add a dollop of the Siracha Mayo.
Enjoy!
Notes:
I keep a jar of this crushed Ginger in my fridge and spare ready to go in the pantry.
And here is a link for an Instant Pot on Amazon…best time to get one is coming up with Black Friday deals. I have the one in the link below, and I got a second one slightly different model a couple of years ago at Target on sale for $60.
