MISO TUNA BELLY OVER PEAPOD, RED PEPPER, AND BLACK BEAN FRIED RICE

Seafood|Asian

Ingredients

The Tuna Belly:

¼ cup white miso paste

¼ cup soy sauce

¼ cup sake

1 teaspoon sesame oil

¼ cup water

2-2 ½ pounds tuna belly (you could also use tuna steaks for this recipe)

3 tablespoons olive oil

The Fried Rice:

5 tablespoons olive oil, divided

1 large onion, chopped

6 cloves garlic, chopped

1 large red bell pepper, cut into strips

5 large eggs

1 teaspoon salt

½ teaspoon black pepper

3 cups cooked white or jasmine rice

1, 15 ounce can black beans, drained and rinsed

¼ cup oyster sauce

1 tablespoons soy sauce

2 cups pea pods, stringed

¼ cup scallions, chopped

Instructions

Combine the miso paste, soy, sake, sesame oil, and water in a 9” x 13” baking dish (you could also use a large bowl, but I find this shape great to marinade the fish). Whisk until the miso is dissolved and you have a smooth marinade. Add the tuna bellies to the pan and turn to coat. Cover with plastic wrap and put in the fridge for 1-3 hours. Bring the fish back to room temperature before cooking.

When you are ready to cook the tuna, heat the olive oil in a large deep skillet over medium high heat. When the oil is very hot, let most of the marinade drip of the tuna bellies and add them to the pan. Sear for 1-2 minutes on the first side until caramelized and browned. Flip and cook for 1 – 1 ½ minutes on the second side, again just until seared. The fish should still be raw in the middle and will be flaking. Remove to a plate and tent with foil to keep warm.

To make the fried rice, add 2 tablespoons of the olive oil to the pan drippings from the tuna belly. Cook the onion, garlic, and peppers, stirring frequently until soft and fragrant, about 3-4 minutes. Push the veggies to one side of the pan and add another tablespoon of oil to the empty side.

Crack the eggs into the hot oil on the empty side of the pan and scramble until they are almost cooked through but still a little wet. Season with the salt and black pepper and mix everything together.

Add the rice and black beans to the pan and cook, stirring frequently, for 3-4 minutes until rice is coated and toasty. If you are using leftover rice, break it up completely with a spatula. Add the oyster sauce and soy sauce to the pan. Fold everything together until well coated.

Add the pea pods and the scallions to the pan and cook, stirring for 2-3 minutes more until the pea pods are bright green and crisp tender.

Serve the seared tuna bellies over the rice. Garnish with more scallions and serve hot.