Spicy Ahi Tuna Steak with Thai-Inspired Vegetable Medley and Creamy Sauce

1.Prepare the Jasmine rice according to package instructions and set aside.

2.In a large pot of boiling salted water, cook the rigatoni until al dente, then drain and set aside.

3.In a skillet, heat sesame oil over medium heat. Add minced garlic, galangal, and diced onion, sautéing until fragrant and translucent.

4.Add the julienned carrots, broccoli florets, broccolini, and canned corn to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.

5.Stir in the sliced Thai chilies, smoked paprika, whole peppercorns, and chopped scallions. Cook for an additional 2 minutes, then remove from heat and set aside.

6.In a separate bowl, whisk together mayonnaise, sour cream, soy sauce, fish sauce, cane vinegar, oyster sauce, wing sauce, rice vinegar, sweetened lime juice, honey, and peanut butter until smooth. This will be your creamy sauce.

7.In a small pan, toast the sesame seeds over medium heat until golden brown, then set aside.

8.In a separate skillet, heat a little oil over medium-high heat. Season the Ahi tuna steaks with rock salt and sear them for about 2-3 minutes on each side for medium-rare, or longer if desired. Remove from heat and let rest for a minute before slicing.

9.In the same skillet, fry the eggs sunny-side up or to your preference.

10.To serve, place a scoop of Jasmine rice on each plate, add a portion of rigatoni, and top with the Thai-inspired vegetable medley. Place sliced Ahi tuna on top, add a fried egg, and drizzle with the creamy sauce. Garnish with toasted sesame seeds, chopped Thai basil, oregano, mint, and rosemary.