Pan-Seared Tuna with Coconut Rice

Pan-Seared Tuna with Coconut Rice

Earlier this week I filmed an #InTheKitchen series with my mom, which I can’t wait to share with all of you. However, I wanted to go ahead and give you a sneak peek into one of the meals we made: this Seared Tuna with Coconut Rice. One of my favorite meals growing up, I now make it all the time because it’s a quick and easy recipe that' is sure to impress your guests.

Ingredients (for 2)
1-2 tuna steaks (depending on how hungry you are)
Black sesame seeds
2 tsp. fresh ginger, grated
2 tsp. low sodium soy sauce
1 tsp. red chili sauce
5 tsp. sesame oil (for great flavor, buy the toasted sesame oil)
2 baby bok choy (if they don’t have, you can use large boy choy and just slice it)
1 tsp. minced garlic
1.5 cups white jasmine rice
1 can coconut milk
For garnish: pickled ginger, cilantro, & wasabi

To make
I always like to multi-task in the kitchen, so lets get the rice going first. Measure out 1.5 cups of jasmine rice and place it in a small pot. Cook according to package instructions; however, replace half of the required water with coconut milk. (Liquid should be 1/2 water, 1/2 coconut milk)

Next, let’s get the bok choy done. In a pan over medium heat, place 2 tsp. sesame oil, 1 tsp. grated ginger, garlic, and a pinch of salt (you can also through some soy sauce in if you want). Cook for about 10 minutes, or until the bok choy is sort of translucent and browned. Set aside.

Now, we can focus on the main event: the tuna. In a large mixing bowl combine soy sauce, grated ginger, red chili sauce, and 2 tsp. of sesame oil. Place your tuna steak(s) into the marinade and make sure they are evenly coated.

Now fill a separate bowl with your sesame seeds. Make sure the surface area of the bowl is large enough so that your tuna steak(s) can be rolled around in it. Once ready, take your tuna steak(s) and coat them in a layer of sesame seeds. (Tip: You don’t need to completely cover the tuna; however, get enough on there so that you get a crispy outside)

We’re ready to cook! In a skillet over medium-high heat, place 1 tsp of sesame oil followed by your tuna steak(s). Cook tuna for about 5-7 minutes, being sure to flip it on both sides. Cook time will vary depending on how cooked through you prefer your tuna.

Remove from the pan and serve over your coconut rice (You didn’t forget about it, did you?) and bok boy. To be extra professional, top it with a sprig of cilantro and place chili sauce, pickled ginger, and wasabi on the side.

Let me know what you think!

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