Seared Ahi with Brown Rice and Pineapple-Ginger Bro

Name: Seared Ahi with Brown Rice and Pineapple-Ginger Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.
2
Drain.
3
Bring kombu and 6 cups water to boil in large saucepan.
4
Remove kombu; discard.
5
Add bonito; boil 2 minutes.
6
Remove from heat; let sit 5 minutes.
7
Mix in mirin, 1 1/2 teaspoons tamari, vinegar, sugar, and salt.
8
Strain into medium saucepan.
9
Add juice concentrate, ginger, and 3 teaspoons tamari; bring to simmer.
10
Set broth aside.
11
Heat 4 teaspoons oil in large nonstick skillet over medium-high heat.
12
Add onions; saute 2 minutes.
13
Transfer to bowl.
14
Heat 2 teaspoons oil in same skillet over high heat.
15
Add tuna; sear 2 minutes per side.
16
Meanwhile, bring broth to simmer.
17
Mound 1/2 cup rice in each of 4 shallow soup bowls.
18
Ladle 3/4 cup broth around rice in each bowl.
19
Top rice with ahi and onions.
20
*Available at Japanese markets and specialty foods stores, and in the Asian foods section of some supermarkets.

785

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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)*, and more.

Yes, Seared Ahi with Brown Rice and Pineapple-Ginger Broth falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seared Ahi with Brown Rice and Pineapple-Ginger Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions