A very tasty sounding recipe from Kijanoz! Please pay attention to the warning, though! ~Hozz

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http://www.furaffinity.net/view/4345917




WARNING: This recipe involves excessive temperatures and super-heated oils. Do NOT attempt this recipe unless you are experienced with a stove and high temperatures. The technique used poses a serious fire risk for the inexperienced. I (Kijanoz) refuse to be responsible for burning someone's house down or someone getting burned. You assume all liability and responsibility for your actions when you attempt this recipe.

Ingredients:

1) [2] 4oz raw Ahi Tuna Steak (Sam's Club sells them in the frozen section if you can't get fresh ones)
2) Sea Salt (cut amount in half if you use iodized salt)
3) White Pepper (has a distinct taste over common black pepper)
4) Garlic (fresh preferred, or powdered/minced in a jar)
5) Chinese Five-Spice
6) Hungarian Paprika
7) Baby spinach leaves (I picked mine from our garden)
8) Soy Sauce
9) Olive Oil (Extra Virgin)
10) Lea & Perrins Worcestershire Sauce
11) Sesame Oil
12) Roasted Red Peppers (available at most super markets - I got mine from Kroger)
13) [1] Medium Tomato (cubed)
14) Standard White Rice (cook it first if you don't have any lying around)

Tools/Cookware:

1) A sharp, straight-edged [non serrated] knife
2) Cast Iron Skillet (the smaller the better - I used a 6" skillet which seems to work the best versus 12" or higher)
3) Cutting Board
4) Shallow bowl/container or a plastic lunch bag - just big enough for your steaks.
5) Timer
6) Metal Spatula

Directions:

(skip this step if you purchased fresh steaks)
Defrost (if applicable) the tuna steaks in a shallow bath of lukewarm tap water. They should be completely submerged, and, defrosted completely - will take about 30-45 minutes. DO NOT use warm water, it will take longer. After the steaks are defrosted, cut the packaging open and remove the steaks.

Prepare the steaks as needed and then put them in your container. Add ½ cup olive oil (add more if cooking more than two steaks), 3 tbsp. soy sauce, ½ tsp. sea salt, a few dashes of white pepper, how much ever garlic you want (don't worry - it's hard to put TOO much garlic in dishes), 1 tsp of Chinese Five-Spice, 1 tsp of Hungarian Paprika, and a few shakes (roughly 2 tbsp) of Lea & Perrins. At this point, if you're using a bag, close it. Otherwise, mix up the marinade thoroughly with the steaks in it. Make sure that all of the steaks are at least partially submerged. Set aside in your refrigerator - covered if not using a bag. Let marinade for exactly 35 minutes.

When there's 5 minutes left on your marinade timer, start preparing your skillet. Use your hottest burner and set it on the highest setting. Apply a thin layer of sesame oil to the pan and spread with a paper towel. Allow the pan to heat up - time may vary here. You'll know the pan is hot enough when you start to see trace amounts of smoke coming from the oil starting to burn.

Remove your steaks from the fridge and once the pan has reached adequate temperature, place ONE steak into the skillet. Be careful here, it can splatter on you (just remember the rules for frying bacon). Move the steak around in the skillet for a few seconds and then apply gentle pressure with your spatula to the top of the steak. Cook on the first side for exactly (1) One minute, applying GENTLE pressure the entire time. You may wish to slide the steak back and forth a few times to keep it from sticking to the pan. After one minute, flip it, and using the same technique, cook for another 30 seconds. Remove promptly from the heat and set aside on your cutting board.

Repeat the above step for each steak.

Once you've cooked all your fish, using what's left of your marinade, and your pre-cooked white rice, fill the skillet (after removing it to a different, cool burner/cooling rack/safe place for a hot pan) with the rice and your marinade. Stirring constantly, cook the rice in the marinade long enough for it to turn a light brown color. Pour your rice into your serving plates.

Using your sharp knife, cut the steaks into relatively thin slices (if your knife isn't sharp enough, the steak will just fall apart in your hands at this point so the sharpness of the knife is important). Lay the steak slices across the rice and add your roasted red peppers, spinach, and tomato and arrange as desired. Serve while the rice is still hot or warm and with your favorite Asian dressing if you wish. Dressings including ginger or teriyaki go well with this dish.