Wakame awakening

Seaweed is becoming more and more popular, even normal stores are starting to sell multiple kinds of seaweeds nowadays. Varying from dried, fresh, green, brown you name it. As I like to experiment it seemed like an excellent vegetable to combine in an Asian themed dinner with some fresh fish. As the tuna steak was on sale it seemed a match made in heaven. I kept the recipe itself very basic, some rice cooked in some stock, stir fried veggies and grilled fish. The tuna was such excellent quality it did not need to be all the way through but could be kept pink in the middle, just the way I like it. Start by boiling 200 ml of water with a stockcube and cooking the rice for 12 minutes on a low heat. Give it one good stir, put on the lid and allow it to steam dry. Heat a large wok pan and grilling pan Chop the spinach into small chunks. Stir fry really quick with the Nori seasoning, wasabi paste and cooked rice. Take the dish of the heat and add the wakame. Mix everything a final time and set aside. Search the tuna on both sides in the grilling pan and season with toasted sesame seeds. Plate the stir fry and serve with the tuna on top. The seaweed really compliments the beautiful, blushing tuna and adds a surprising twist. The sesame seeds provide a small crunch and the wasabi gives it a slight punch. This meal will certainly set high expectations once you show it. Now the real challenge, serve it with Chop sticks!

Ingredients: 250 Grams Of Wild Spinach, 125 grams of tuna, 100 grams of basmati rice, 50 Grams Of Wakame Seaweed Mix, 1 cube of organic vegetable stock with seaweed, 1 Tablespoon Of Nori seasoning, 1 teaspoon of sesame seeds, half a teaspoon of wasabi paste