Sesame Seared Tuna & Wasabi Coconut Rice

Sesame Seared Tuna & Wasabi Coconut Rice 

2 medium Ahi tuna steaks
1 Tbs. olive oil
sea salt and pepper
2 Tbs. sesame seeds

1/2 cup Jasmine rice
1 1/2 cups full-fat coconut milk
1 tsp. wasabi powder
2 Tbs. extra virgin olive oil
fresh cilantro

 

Preheat the oven to 500 degrees.

Drizzle a few teaspoons of olive oil in a cast iron pan and let the pan heat inside the oven.

Dry the fish steaks completely, then drizzle with oil, coat in salt and pepper, and then sesame seeds.

While the oven is heating, bring the rice and coconut milk to a boil in a small pot. Reduce heat to a simmer and cover, cooking for about 25 minutes, until the rice has soaked up most of the liquid and is still fluffy.

 

Add the sesame tuna to the hot pan in the oven and sear for 2-3 minutes. Flip and sear 1-2 minutes more.

Remove from the oven.

 

Serve the tuna over a bed of coconut rice and then drizzle with the wasabi oil (add the wasabi powder to the extra virgin olive oil and shake vigorously), and garnish with fresh cilantro.