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August 23, 2004
Sesame-Crusted Tuna with Ginger-Peanut Rice
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
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.
Yield: 4 servings (serving size: 1 tuna steak, about 1/2 cup rice, and about 1 teaspoon sauce)
CALORIES 491 (21% from fat); FAT 11.3g (sat 1.8g, mono 3.9g, poly 4.5g); PROTEIN 45.2g; CARB 50g; FIBER 1.9g; CHOL 77mg; IRON 4.6mg; SODIUM 690mg; CALC 30mg
Posted by carcharhinid at August 23, 2004 08:50 PM