Seared Seseme Encrusted Tuna with Ginger Sauce

Once you've adjusted the cooking time for your own stove and frying pan, this tuna is to die for. The cooking directions should leave the tuna rare. If you like it even rarer, cut the tuna into larger strips. If you can't stand sashimi, cook it a little longer. Expect to try 2 or 3 times before you get it just how you want. Continue reading

How to Steam Rice

As requested. Works for most of your basic rices– long grain, short grain, brown, whatever. Don't use wild rice in this one, it cooks differently. Use a regular-sized saucepan unless you're making an absolute ton. Make sure you have a lid that fits. This is the method my dad learned from a college buddy whose parents had a Chinese restaurant. Continue reading