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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 491
  • Calories from fat: 21%
  • Fat: 11.3g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 4.5g
  • Protein: 45.2g
  • Carbohydrate: 50g
  • Fiber: 1.9g
  • Cholesterol: 77mg
  • Iron: 4.6mg
  • Sodium: 690mg
  • Calcium: 30mg

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

  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.
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