Sesame-Crusted Tuna with Rice and Edamame
Makes 1 serving

INGREDIENTS
150 g Tuna steak (Weighed raw.)
8 g Sesame seeds
130 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
80 g Edamame beans, shelled (Shelled weight. In the pod, about half of what you weigh is pod.)
1 tbsp (15 g) Tamari
1 tsp (4 g) Toasted sesame oil
60 g Cucumber
A splash Rice vinegar

METHOD
1. Boil the edamame for three minutes, drain, and toss with the rice, diced cucumber, half the tamari and the vinegar.
2. Pat the tuna dry, brush it with the sesame oil and press the sesame seeds onto both flat sides.
3. Heat a dry pan until it is smoking. Sear the tuna for ninety seconds a side. The outside should be white and the centre still pink.
4. Rest it for two minutes, slice thickly, and lay it over the rice with the rest of the tamari poured over.

Contains fish, soya and sesame.

RECIPE NOTES
Tuna steak has the least fat of any fish in the table at 1 g per 100 g, so the sesame and its oil are most of the 14 g here.
Ninety seconds a side is for a steak about two centimetres thick. Cooked through, tuna goes dry and tastes tinned.

Full recipe: https://www.getfuel8.com/recipes/sesame-tuna-rice-edamame
