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Reader's Recipe: Sesame-seared Tuna with Coconut Rice

Reader's Recipe: Sesame-seared Tuna with Coconut Rice

There are a few dishes out there that, no matter how full I am, I can always seem to find room for more. One of these dishes is tuna, just about any kind of tuna. Be it raw, seared, baked, or grilled, as long as it's tuna I love it. So when I saw that reader WhiplashGirlchild posted a recipe for Sesame-seared tuna with coconut rice I knew it was going to be a winner. To check out the recipe for this and a snow pea salad too,

Recipe submitted by reader WhiplashGirlchild

Last night, the boyfriend and I met friends at Jones, my favorite restaurant in Philly.

I ordered one of my favorite dishes there last night, the sesame-seared tuna with coconut rice, snow pea salad and wasabi-sweet soy sauce. They won't share the recipe with me, but I went online and found some very similar recipes. It sounds pretty easy, and I assure you, it's delicious!


1/4 cup soy sauce
1 tablespoon mirin (Japanese sweet wine)
1 tablespoon honey
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
4 (6 ounce) tuna steaks
1/2 cup sesame seeds
wasabi paste
1 tablespoon olive oil

In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.

Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.

Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.



Home-style Caribbean fare is often accompanied by coconut rice, a wonderful side dish to temper the heat of spicy food. Pair it with the spicy okra for a simple and satisfying vegetarian meal.

2 cups long-grain rice
1 tablespoon unsalted butter
1 (13- to 14-oz) can unsweetened coconut milk
1 cup water
1 (3-inch) cinnamon stick
1/4 teaspoon salt

Rinse rice in a sieve under cold running water 2 to 3 minutes, then drain well.

Melt butter in a 2- to 3-quart saucepan over moderately high heat. Add rice and cook, stirring constantly, until it becomes opaque, about 3 minutes.

Stir in coconut milk, water, cinnamon, and salt and bring to a boil.

Reduce heat to low and simmer, covered, 20 minutes, then remove from heat and let stand, covered, 5 minutes. Discard cinnamon stick and fluff rice with a fork.

Makes 8 side-dish servings.



1 pound snow peas, trimmed
1/4 cup sesame seeds, toasted
1 teaspoon sesame oil
3 tablespoons soy sauce
1 tablespoon mirin or dry sherry
2 teaspoons white vinegar
2 teaspoons sugar
a few gratings of fresh ginger

Steam the snow peas for NO MORE than 1 minute; then rinse them quickly under cold water and drain them well. Your goal here is to have them seem raw without being obnoxiously so. T

oss the drained snow peas with the toasted sesame seeds.

In a medium bowl, combine the other ingredients and toss the snow peas with them. Let the salad sit for at least 30 minutes before serving at room temperature.

Can also chill for a few hours and serve it cold.

Serves 4-6


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