This dish is the definition of umami, Chef! Described as the fifth taste, together with sweet, sour, salty, and bitter, umami gives any dish that nourishing feeling of savoury satisfaction. Created in this dish by the nutty sesame-soy sauce, the saltiness is balanced with coconut cream-infused basmati rice. Served with pan-fried tuna steak, black sesame seeds and pak choi.
Sesame Tuna & Coconut Rice
Sesame Tuna & Coconut Rice
with pak choi & spring onion
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Black Sesame Seeds
- Coconut Cream
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Jasmine Rice
- Pak Choi
- Soy-sesame Sauce
- Spring Onion
- Spring Onions
- Tuna Steak/s
- Tuna Steaks
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
RICE
Place the rice in a pot with 100ml [200ml]|#7DA0D7 of salted water and ½ the coconut cream. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, mix in the remaining coconut cream, and cover.
SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
FISH
Place a pan or grill pan over medium-high heat with a drizzle of oil. Pat the tuna dry with paper towel. When hot, sear the fish until golden, 20-30 seconds per side. Baste with a knob of butter. Remove from the pan and season.
SAUCE
Roughly slice the pak choi stems and cut the leaves in half lengthways. Return the pan, wiped down if necessary, with a drizzle of oil. When hot, fry the stems, the ginger, and the garlic until fragrant, 2-3 minutes. Add the soy-sesame sauce, 10ml [20ml]|#7DA0D7 of sweetener, and 50ml [100ml]|#7DA0D7 of water. Simmer until almost reduced by half, 5-6 minutes. In the final 1-2 minutes, mix in the pak choi leaves.
DINNER IS READY
Make a bed of the coconut rice, top with the fish and pour over the sauce (to taste). Sprinkle over the spring onions and the sesame seeds.
Jasmine Rice - 75ml
Coconut Cream - 100ml
Black Sesame Seeds - 5ml
Tuna Steak/s - 1
Pak Choi - 100g
Fresh Ginger - 10g
Garlic Clove - 1
Soy-sesame Sauce - 80ml
Spring Onion - 1
RICE
Place the rice in a pot with 100ml [200ml]|#7DA0D7 of salted water and ½ the coconut cream. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, mix in the remaining coconut cream, and cover.
SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
FISH
Place a pan or grill pan over medium-high heat with a drizzle of oil. Pat the tuna dry with paper towel. When hot, sear the fish until golden, 20-30 seconds per side. Baste with a knob of butter. Remove from the pan and season.
SAUCE
Roughly slice the pak choi stems and cut the leaves in half lengthways. Return the pan, wiped down if necessary, with a drizzle of oil. When hot, fry the stems, the ginger, and the garlic until fragrant, 2-3 minutes. Add the soy-sesame sauce, 10ml [20ml]|#7DA0D7 of sweetener, and 50ml [100ml]|#7DA0D7 of water. Simmer until almost reduced by half, 5-6 minutes. In the final 1-2 minutes, mix in the pak choi leaves.
DINNER IS READY
Make a bed of the coconut rice, top with the fish and pour over the sauce (to taste). Sprinkle over the spring onions and the sesame seeds.
Jasmine Rice - 150ml
Coconut Cream - 200ml
Black Sesame Seeds - 10ml
Tuna Steak/s - 2
Pak Choi - 200g
Fresh Ginger - 20g
Garlic Clove - 1
Soy-sesame Sauce - 160ml
Spring Onion - 1
RICE
Place the rice in a pot with 300ml [400ml]|#7DA0D7 of salted water and ½ the coconut cream. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, mix in the remaining coconut cream, and cover.
SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
FISH
Place a pan or grill pan over medium-high heat with a drizzle of oil. Pat the tuna dry with paper towel. When hot, sear the fish until golden, 20-30 seconds per side. Baste with a knob of butter. Remove from the pan and season.
SAUCE
Roughly slice the pak choi stems and cut the leaves in half lengthways. Return the pan, wiped down if necessary, with a drizzle of oil. When hot, fry the stems, the ginger, and the garlic until fragrant, 3-4 minutes. Add the soy-sesame sauce, 30ml [40ml]|#7DA0D7 of sweetener, and 150ml [300ml]|#7DA0D7 of water. Simmer until almost reduced by half, 6-8 minutes. In the final 1-2 minutes, mix in the pak choi leaves.
DINNER IS READY
Make a bed of the coconut rice, top with the fish and pour over the sauce (to taste). Sprinkle over the spring onions and the sesame seeds.
Jasmine Rice - 225ml
Coconut Cream - 300ml
Black Sesame Seeds - 15ml
Tuna Steaks - 3
Pak Choi - 300g
Fresh Ginger - 30g
Garlic Cloves - 2
Soy-sesame Sauce - 240ml
Spring Onions - 2
RICE
Place the rice in a pot with 300ml [400ml]|#7DA0D7 of salted water and ½ the coconut cream. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, mix in the remaining coconut cream, and cover.
SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
FISH
Place a pan or grill pan over medium-high heat with a drizzle of oil. Pat the tuna dry with paper towel. When hot, sear the fish until golden, 20-30 seconds per side. Baste with a knob of butter. Remove from the pan and season.
SAUCE
Roughly slice the pak choi stems and cut the leaves in half lengthways. Return the pan, wiped down if necessary, with a drizzle of oil. When hot, fry the stems, the ginger, and the garlic until fragrant, 3-4 minutes. Add the soy-sesame sauce, 30ml [40ml]|#7DA0D7 of sweetener, and 150ml [300ml]|#7DA0D7 of water. Simmer until almost reduced by half, 6-8 minutes. In the final 1-2 minutes, mix in the pak choi leaves.
DINNER IS READY
Make a bed of the coconut rice, top with the fish and pour over the sauce (to taste). Sprinkle over the spring onions and the sesame seeds.
Jasmine Rice - 300ml
Coconut Cream - 400ml
Black Sesame Seeds - 20ml
Tuna Steaks - 4
Pak Choi - 400g
Fresh Ginger - 40g
Garlic Cloves - 2
Soy-sesame Sauce - 320ml
Spring Onions - 2
Frequently Asked Questions
What is the preparation time for Sesame Tuna & Coconut Rice?
The preparation time for Sesame Tuna & Coconut Rice with pak choi & spring onion is between 30 and 45 minutes.
What is the total time required to make Sesame Tuna & Coconut Rice with pak choi & spring onion?
The total time required to make Sesame Tuna & Coconut Rice with pak choi & spring onion is between 40 and 55 minutes.
How many servings does Sesame Tuna & Coconut Rice provide?
4 servings
What are the main ingredients in Sesame Tuna & Coconut Rice?
Black Sesame Seeds, Coconut Cream, Fresh Ginger, Garlic Clove, Garlic Cloves, Jasmine Rice, Pak Choi, Soy-sesame Sauce, Spring Onion, Spring Onions, Tuna Steak/s, Tuna Steaks
What is the nutritional information of Sesame Tuna & Coconut Rice?
Calories: 727, Carbs: 70 grams, Fat: grams, Protein: 50.4 grams, Sugar: 4.5 grams, Salt: 1921 grams
How do I prepare Sesame Tuna & Coconut Rice?
DINNER IS READY: Make a bed of the coconut rice, top with the fish and pour over the sauce (to taste). Sprinkle over the spring onions and the sesame seeds. SAUCE: Roughly slice the pak choi stems and cut the leaves in half lengthways. Return the pan, wiped down if necessary, with a drizzle of oil. When hot, fry the stems, the ginger, and the garlic until fragrant, 2-3 minutes. Add the soy-sesame sauce, 10ml [20ml]|#7DA0D7 of sweetener, and 50ml [100ml]|#7DA0D7 of water. Simmer until almost reduced by half, 5-6 minutes. In the final 1-2 minutes, mix in the pak choi leaves. FISH: Place a pan or grill pan over medium-high heat with a drizzle of oil. Pat the tuna dry with paper towel. When hot, sear the fish until golden, 20-30 seconds per side. Baste with a knob of butter. Remove from the pan and season. SEEDS: Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. RICE: Place the rice in a pot with 100ml [200ml]|#7DA0D7 of salted water and ½ the coconut cream. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, mix in the remaining coconut cream, and cover.
What should be prepared from my kitchen to make Sesame Tuna & Coconut Rice?
Black Sesame Seeds, Coconut Cream, Fresh Ginger, Garlic Clove, Garlic Cloves, Jasmine Rice, Pak Choi, Soy-sesame Sauce, Spring Onion, Spring Onions, Tuna Steak/s, Tuna Steaks
How many calories does Sesame Tuna & Coconut Rice have?
727 calories
How much fat content does Sesame Tuna & Coconut Rice have?
grams
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