Randy Mayor; Jan Gautro
If you like your tuna cooked rare, buy sushi-grade tuna.
Yield:
4 servings (serving size: 1 tuna steak, about 1/2 cup rice, and about 1 teaspoon sauce)
Nutritional Information
Calories
491
Caloriesfromfat
21 %
Fat
11.3 g
Satfat
1.8 g
Monofat
3.9 g
Polyfat
4.5 g
Protein
45.2 g
Carbohydrate
50 g
Fiber
1.9 g
Cholesterol
77 mg
Iron
4.6 mg
Sodium
690 mg
Calcium
30 mg
Ingredients
Rice:
1
(3 1/2-ounce) bag boil-in-bag long-grain rice
1/4 cup
sliced green onions
1 tablespoon
Thai peanut sauce
2 teaspoons
bottled minced fresh ginger
1/4 teaspoon
salt
Tuna:
1 tablespoon
sesame oil
4
(6-ounce) Yellowfin tuna steaks (about 3/4 inch thick)
3 tablespoons
low-sodium soy sauce, divided
1/4 teaspoon
salt
1/3 cup
sesame seeds, toasted
2 tablespoons
sliced green onions
Preparation
To prepare rice, cook rice according to package directions, omitting salt and fat. Stir in 1/4 cup onions, peanut sauce, ginger, and 1/4 teaspoon salt; keep warm.
To prepare tuna, heat oil in a large nonstick skillet over medium-high heat. Combine tuna and 2 tablespoons soy sauce in a bowl, tossing gently to coat. Sprinkle tuna with 1/4 teaspoon salt. Dredge edges of tuna in sesame seeds. Add tuna to pan, and cook 3 minutes on each side or until desired degree of doneness. Serve tuna over rice. Drizzle with 1 tablespoon soy sauce; sprinkle with 2 tablespoons onions.
March 2004
