Seared Tuna with Avocado, Lime and Sesame Rice

• 250gjasmine rice, rinsed
• 1.5litres water
• fine salt, for the rice water
• 300gcooked, podded edamame
• 2 tbsptoasted sesame seeds
• 4spring onions, finely sliced
• 1lime, finely zested and juiced
• 15gcoriander, roughly chopped
• ½ tspchilli flakes
• 2ripe avocados, cut into irregular pieces
• ½cucumber, cut into irregular pieces
• 500gtuna steaks, about 4 steaks
• 2 tspsesame oil
• black pepper, to season
• 1 tbspsoy sauce
• 50gpickled ginger (optional)

Method

1. 1Bring the water and a good pinch of fine salt to the boil in a large pan, about 8 minutes until bubbling vigorously. Add the rice and boil for 10 minutes until the grains are nearly tender.
2. 2Add the edamame and cook for 2 minutes until hot and the rice is tender. Drain well, return everything to the pan, cover and leave for 5 minutes until the rice has finished steaming.
3. 3While the rice cooks, pat the tuna dry. Brush it with the sesame oil and season with black pepper; slice the spring onions and prepare the avocado and cucumber.
4. 4Fluff the rice and edamame with a fork. Fold through the sesame seeds, spring onions, lime zest and juice, coriander and chilli flakes until the rice is glossy and fragrant.
5. 5Heat a large frying pan over a high heat for 3 minutes until very hot. Sear two tuna steaks at a time for 45 seconds on each side until deeply coloured outside and ruby-red at the centre.
6. 6Rest the tuna for 1 minute until the surface juices settle, then slice it thickly across the grain. Drizzle over the soy sauce.
7. 7Divide the sesame rice and edamame between four bowls. Drape the tuna slices over the rice, then tuck in irregular pieces of avocado and cucumber. Add the pickled ginger if using.

Per serving

kcal

696

protein

45.8g

fibre

11.9g

carbs

69.2g

fat

27.6g