Sesame-Crusted Tuna with Ginger-Peanut Rice
If you like your tuna cooked rare, buy sushi-grade tuna.
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
Nutrition 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
How to Make It
-
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.
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