Grocery shopping…

12-year-old: Mom does Whole Foods sell donuts?

Me: We’ll find out.

12-year-old: They must sell foods with HOLEs.

Me: ???

Seared tuna with sweet rice

(My own interpretation of a dish we enjoyed in restaurant)

Serves 4 as a main dish

For the tuna:
2 lbs tuna (keep cold in the fridge)
Salt
Canola oil

For the sweet rice:
2 cup glutinous rice (soaked in cold water with 1 tbs salt for at least 2 hours)
1 tsp salt
Canola oil

For the sauce:
8 tbs balsamic vinegar
4 tbs soy sauce
4 tbs mayonnaise
2 tbs creme fraiche (substitute with mayonnaise if not available)
Wasabi (to taste)

For the salad:
1 pkg watercress
1/2 fennel bulbs (thinly sliced)
Zest and juice of 1 lemon
Olive oil
Salt, pepper (to taste)

To make the sweet rice:

1. Drain the soaked rice.
2. Mix the rice with salt and canola oil.
3. Steam the rice until fully cooked (about 45 minutes)
   

To make the sauce:

1. In a small saucepan, simmer the balsamic vinegar until reduced by half.
2. Add soy sauce and simmer for another 15 minutes. Set aside.
3. In a bowl, mix mayonnaise + creme fraiche + wasabi. Set aside.

To make the salad:

1. In a salad bowl, mix olive oil + zest and juice of 1 lemon + salt + pepper.
2. Add watercress + fennel slices. Set aside.

To make the tuna:

1. Use a kitchen paper towel to pat the tuna dry.
2. Sprinkle the tuna with salt.
3. Spray canola oil on a non-stick skillet over high heat.
4. Sear the tuna for about 1 minute on each side.
5. Slice the tuna.

To assemble:

1. On a plate, add a small scoop of steamed sweet rice.
2. Arrange some watercress salad and sliced tuna.
3. Drizzle with the balsamic-soy sauce glaze.
4. Add a dollop of wasabi-mayonnaise sauce.
5. Serve immediately.