Sesame-Crusted Tuna with Ginger-Peanut Rice

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)

Recipe from

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.

Note:

Barbara Seelig Brown,

March 2004