On Sunday we took a trip up to Whole Foods and bought some ahi tuna. When John cut the tuna into batons, there was some leftover so he made us a very nice tuna tartar served with a dot of wasabi and pickled ginger.

Tuna tartar with wasabi and pickled ginger

Then he marinated the rest of the tuna in soy, ginger and garlic and seared it for one and a half minutes on each side. I made the oven method brown rice and steamed broccoli. To give them a more Asian flavor I added soy sauce, toasted sesame seeds and sliced green onions.

Seared ahi tuna with brown rice and broccoli