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Sesame-Crusted Tuna with Rice and Edamame

Make sesame-crusted tuna with rice and edamame, from the first ingredient to the finished dish.

1 serving · 8 ingredients · 4 steps

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Sesame-Crusted Tuna with Rice and Edamame, plated and ready to serve. — The finished recipe. Sesame-Crusted Tuna with Rice and Edamame

Ingredients 1 to 6 for sesame-crusted tuna with rice and edamame arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 8 for sesame-crusted tuna with rice and edamame arranged separately on a dark worktop. — Ingredients 7 to 8. 60 g Cucumber. A splash Rice vinegar

Sesame-Crusted Tuna with Rice and Edamame, preparation step 1: Boil the edamame for three minutes, drain, and toss with the rice, diced cucumber, half the tamari and the vinegar. — Step 1. Boil the edamame for three minutes, drain, and toss with the rice, diced cucumber, half the tamari and the vinegar.

Sesame-Crusted Tuna with Rice and Edamame, preparation step 2: Pat the tuna dry, brush it with the sesame oil and press the sesame seeds onto both flat sides. — Step 2. Pat the tuna dry, brush it with the sesame oil and press the sesame seeds onto both flat sides.

Sesame-Crusted Tuna with Rice and Edamame, preparation step 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. — Step 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.

The finished sesame-crusted tuna with rice and edamame. — Step 4. Rest it for two minutes, slice thickly, and lay it over the rice with the rest of the tamari poured over.

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