Sesame-Crusted Tuna with Ginger-Peanut Rice |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
If you like your tuna cooked rare, buy sushi-grade tuna. Ingredients:
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 |
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 |
Directions:
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.
|
|