Sesame Crusted Ahi Tuna with Spicy Carrot Sauce

Cook the rice according to package directions with a pinch of salt.

Meanwhile wash mushrooms and greens. Slice shiitakes to 1/2-inch thick slices. Cut greens into 2 inch long pieces, trimming and discarding any tough ends.

Season tuna steak with salt on both sides. Spread sesame seeds on a small plate. Press tuna steak into sesame seeds to coat on both sides.

Peel carrot and grate, add to blender. Peel and mince ginger and shallot and add to blender with grated carrot. Add vinegar, oil, sriracha, and a couple pinches of salt to the blender. Blend all ingredients until smooth. Taste and adjust seasoning with more salt if necessary.

When rice is done cooking, remove from heat and let sit for 5 minutes before fluffing.

Preheat a wok or large skillet over medium high with 1/4 cup oil. Add mushrooms and greens with a pinch of salt and a few crack of black pepper. Saute for 5-6 minutes until mushrooms are lightly browned and greens are softened.

When the greens are done or at the same time heat another saute pan over medium high heat. When the pan is very hot place the tuna steak in the pan. Cook for about 1 to 1.5 minutes per side until steak is just seared and sesame seeds are toasted. Remove steak to cutting board, and slicing against the grain, make 1/2-inch thick slices.

Divide rice and veggies between individual plates. Layer half of ahi slices up against veggie pile on each plate. Spoon several tablespoons of the carrot sauce along the edge of the plate (save the remainder of the sauce for salad dressing) and serve.