May 18

May 18 Sesame tuna steak with wild rice and edamame

Another fish recipe here as it is so quick and easy for a summer evening meal.
Coming in at 29g protein per 100g, your portion size will depend on who you are cooking for and what your requirements are for protein that day. This can be served with a summer colourful salad, as part of a nourish bowl or with steamed veggies. When in season, it’s perfect with asparagus. Make an extra portion or 2 and serve in a poké bowl the next day!

Ingredients

Serves 2

Yellowfin tuna steaks (100-200g per person)
Sesame seeds ( a mix of black and white)
2 tbsp tamari sauce
1 tsp toasted sesame oil
1 tsp honey
1 unwaxed lime : juice and zest
Olive oil
Salt & black pepper

To serve:
A dozen asparagus, steamed or chargrilled
Rice of choice (I used a mix of basmati and wild). They have different cooking times so I start with wild and then add the white.
Frozen edamame beans. I add them to the cooking rice for the last 2 minutes and drain alongside rice.

Method

If serving with rice, start cooking rice now.

Put the sesame seeds on a small plate mixing black and white. Lightly season the tuna steaks with salt and pepper and then press the tuna into the seeds on both sides. Set aside.
In a small bowl, make the dressing by combining the tamari sauce, sesame oil, honey, lime juice and zest.
If serving with asparagus, now is the time to steam or chargrill.
Heat a little olive oil in a pan over medium to high heat. When really hot, fry the tuna steak for 2-4 minutes on each side depending on preference. (Personally I flash fry for no more than 2 minutes each side).
You could also use an air fryer for the tuna steaks. Refer to your air fryer instructions.