30 minutes
Serves 4
Ingredients:
1 pound ahi tuna steaks
3 Tbsp. soy sauce
3 Tbsp. lime juice
2 Tbsp. sesame oil
1 Tbsp. minced garlic
1 13.5 oz. can coconut milk
1/4 cup sesame seeds
1 1/2 cups short grain rice
2 Tbsp. olive oil
1/2 tsp. black pepper
2 tsp. lemon zest
4 cups chicken broth
Make Dinner:
Combine soy sauce, lime juice, sesame oil, garlic and 1 cup coconut milk in a medium mixing bowl. Add ahi tuna steaks and marinate 15 minutes.
While tuna is marinating, heat 2 Tbsp. olive oil in a large skillet over medium high heat. Add rice and sauté until golden brown, about 5 minutes, stirring often. Add black pepper, lemon zest and 1 cup chicken broth. Mix well and bring just to a boil. Reduce heat to medium and simmer rice, stirring frequently, until liquid is absorbed. Add another cup of chicken broth and simmer until liquid is absorbed. Continue the same cooking method with the next 2 cups of broth, stirring very often. Add remaining coconut milk in can to rice. Continue to simmer until liquid is absorbed and rice is soft and fluffy.
While rice is cooking, remove ahi from marinade and roll in sesame seeds. Heat a large skillet to medium high. Add tuna to hot skillet and sear for 1-2 minutes per side. Reduce heat to medium and continue to cook tuna another 3 minutes per side until cooked to medium rare. Remove tuna from skillet and allow to rest for several minutes before slicing. Serve ahi sliced over rice. Top with fresh parsley if desired.