Rating: 4 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 4
  • 5 star values: 2

If you like your tuna cooked rare, buy sushi-grade tuna.

Barbara Seelig Brown
Recipe by Cooking Light March 2004

Gallery

Credit: Randy Mayor; Jan Gautro

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

491 calories; calories from fat 21%; fat 11.3g; saturated fat 1.8g; mono fat 3.9g; poly fat 4.5g; protein 45.2g; carbohydrates 50g; fiber 1.9g; cholesterol 77mg; iron 4.6mg; sodium 690mg; calcium 30mg.
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