Seared Tuna Coated In Sesame Seeds
on a brown rice & avocado salad with a tamari & ginger dressing
400g brown rice
Knorr Vegetable Stock Pot
300g fresh tuna
150g edamame beans
1 cucumber, halved length wise and sliced
2 spring onions, thinly sliced
2 avocados, halved and thinly sliced
Roasted mixed sesame seeds, to serve
Juice of 1 lemon
Tamari & Ginger Dressing
70ml vegetable oil
1 ½ tbsp rice vinegar
2 ½ tbsp tamari
½ tsp finely grated ginger
Bring rice, Knorr vegetable stock and 1.25 litres of water to the boil in a sauce pan, then reduce heat to low-medium, cover with a tight-fitting lid and cook until the rice is tender (35-40 minutes). Remove from the heat and stand covered for 10 minutes to steam.
Meanwhile, for the dressing, whisk all the ingredients and combine.
Brush the tuna with some olive oil and coat in sesame seeds together with salt and pepper. Heat a non-stick pan with a touch of olive oil until very hot. Sear the tuna on all sides and put aside to serve rare (if you don’t like your tuna rare, just sear for longer on a lower heat so it doesn’t burn). Slice the tuna just before serving.
Combine the edamame beans, cucumber, spring onions, a drizzle of the dressing, juice of the lemon and toss together and season to taste. Lay on a plate and place the sliced tuna on top together with the sliced avocado. Drizzle with the remainder of the dressing and serve with a wedge of lime.
Add sauce to your pasta and not the other way around. This helps the pasta mix well with the sauce without overcooking it or risking having the pasta stuck to the bottom of the pot.
When cooking meat, use high heat to develop flavour and low heat to preserve moisture.
Re-heating leftover food? Make sure to cover the food with foil before putting it in the oven to ensure moisture is retained and food is heated all the way through.