Marinated tuna and vegetables on rice pancakes

Cook rice according to instructions and let stand for 10 minutes with lid on pan. Meanwhile cut stoneleeks into small pieces. Roll peppers between hands to loosen seeds. Cut off the top and shake out seeds. Cut peppers into rings. In bowl marinade stirring soy sauce, sesame oil and 100 ml sake. Stir in pieces, pepper and bean sprouts. Place tuna steaks in a low bowl. Marinade with vegetables on it and leave for 10 minutes. Ginger peel and finely chop. Coriander leaf coarsely chop.

With whisk batter beat flour, eggs, 100 ml sake, coconut milk and cane sugar. Stir in the rice and season to taste with 1 tsp salt. Heat 1/2 a piece of oil in a small frying pan and add a quarter of the batter. So baking a total of 4 light brown pancakes.

Remove tuna and vegetables from marinade. Give the remaining marinade in a pan, stir in ginger. Bring Marinade to the boil, then turn off the fire. stir frying pan (both without oil, preferably use pan with non-stick coating). Fry tuna steaks on high heat in 1-2 min. Per side of rosé. In marinaded vegetables, stir-fry for 1 min.

Place pancakes on four warm plates. Distribute vegetables and lay tuna steak on them. Baste the dish with 1-2 tsp of warm marinade and sprinkle with coriander.