Black & White Sesame Crusted Tuna Recipe

Inspired by Island Prime

Time1h

Serves2

forbidden rice, bok choy, mae ploy, ginger-soy reduction, orange segments

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Tuna

2 pieces tuna steaks

2 tbs black sesame seeds

2 tbs white sesame seeds

1 tsp Celtic sea salt

1 tsp black pepper

Forbidden Rice

1 cup forbidden rice

2 cups water

Vegetables

2 cups Bok choy

1 tbs olive oil

2 cloves Garlic

Sauce

1 tbs ginger-soy reduction

2 tbs Mae Ploy sauce

Garnish

1 cup orange segments

Method

Preparation

Cook Forbidden Rice

Rinse the forbidden rice under cold water. In a pot, combine the rice and water, bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until water is absorbed and rice is tender.

Prepare Bok Choy

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add bok choy, and stir-fry for 3-5 minutes until tender. Season with salt and pepper.

Crust the Tuna

On a plate, mix black and white sesame seeds with salt and pepper. Press each tuna steak into the sesame mixture to coat both sides.

Cooking

Sear Tuna

Heat a non-stick skillet over high heat. Add a little oil and sear the tuna steaks for 1-2 minutes on each side for medium-rare, adjusting time based on your desired doneness. Remove from heat.

Plate the Dish

On each plate, serve a scoop of forbidden rice, top it with bok choy, and place the seared tuna on top. Drizzle ginger-soy reduction and Mae Ploy sauce over the tuna. Garnish with fresh orange segments.