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Sesame-Crusted Tuna with Ginger-Peanut Rice

Randy Mayor; Jan Gautro
Yield

4 servings (serving size: 1 tuna steak, about 1/2 cup rice, and about 1 teaspoon sauce)

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

  1. 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.

  2. 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.