Chef Ferraro: Seared Tuna With Mushroom and Scallion "Fried" Brown Rice


4 ounces tuna (sushi grade)
¼ cup minute brown rice
¼ cup vegetable stocks
1 scallion (thinly sliced green stalk)
¼ cup shiitake mushrooms
1 tablespoon soy sauce
½ teaspoon wasabi paste
1 clove garlic
½ teaspoon ginger (finely chopped)
1 tablespoon extra virgin olive oil
1 tablespoon sesame seeds
½ teaspoon sugar
Salt and pepper


1. Slice tuna into 3 thick pieces, keeping them together.

2. Add ½ teaspoon olive oil in a non‐stick pan under medium‐high heat.

3. Season tuna with salt and pepper; crust with sesame seeds.

4. Place tuna on pan and cook for one minute.

5. Rotate and cook four sides for 1 minute each.

6. Cook rice in vegetable stock; cooking time may vary, please check instructions.

7. In the non stick pan, add remaining olive oil, mushroom, garlic, ginger, and sauté over high heat for 2 minutes.

8. Add cooked rice and combine with ingredients

9. Add in soy sauce, sugar, wasabi paste, and combine evenly.

10. Press rice into bottom of pan, allow rice to slightly crisp, 2 minutes.

11. Remove rice and fold in scallions.

12. Serve ¼ cup of rice with fanned out slices of tuna on top.