Seared Tuna with Sesame Bok Choy and Rice

• 4tuna steaks, about 180g each
• 2 tbsptoasted sesame oil, divided
• 4 tbspsesame seeds (mixed black and white if possible)
• 2 tbspneutral oil, divided
• 1 tbsprice wine vinegar
• 30 gfresh ginger, peeled and finely grated
• 1 tbspgarlic-infused oil
• 4bok choy, halved lengthways
• 6 tbsptamari, divided
• 300 gjasmine rice, rinsed
• 1fresh red chilli, finely sliced into rings
• 1 tsptoasted sesame oil
• 1lime, juice only
• Fine salt and black pepper
• 4spring onions, green tops finely sliced on the diagonal (optional)
• 1 tbsptoasted sesame seeds (optional)
• 2limes, cut into wedges (optional)
• 100 gquick-pickled cucumber (optional)
• 800 mlmiso soup (optional)
• 300 gcooked, podded edamame (optional)

Method

1. 1Put the rinsed jasmine rice in a saucepan with 450ml cold water and a pinch of salt. Bring to the boil, then cover tightly, drop the heat to its lowest setting and cook for 12 minutes until the water is absorbed. Pull off the heat and leave to steam, lid on, for 5 minutes; this is what gives you separate, glossy grains rather than a sticky clump.
2. 2While the rice cooks, stir together 3 tbsp tamari, the separately listed 1 tsp sesame oil, sliced chilli and lime juice for the dipping sauce.
3. 3Spread the sesame seeds out on a plate. Brush each tuna steak with 1 tbsp of the sesame oil and season generously on both sides with salt and pepper; tuna is dense and needs more salt than you think. Press the steaks firmly into the sesame seeds to coat all over.
4. 4Heat 1 tbsp neutral oil in a stainless or cast-iron pan over a high heat until it shimmers and is just starting to smoke. Lay the tuna in; work in two batches if your pan is anything less than huge, because crowding drops the heat and you'll steam the seeds instead of toasting them. Sear for 90 seconds per side until the crust is deep golden and the fish is still ruby-pink in the centre. Transfer to a board to rest.
5. 5Wipe the pan clean with kitchen paper and return to a high heat with the second tablespoon of neutral oil. Lay the bok choy cut-side down in a single layer and leave it alone for 2 minutes until the cut faces are properly charred and caramelised; if you fidget with it, you don't get the colour.
6. 6Pour the garlic-infused oil into the pan and add the grated ginger and stir for 30 seconds, no more, until fragrant.
7. 7Pour in remaining 3 tbsp tamari, remaining 1 tbsp sesame oil and the rice wine vinegar. The pan will hiss; swirl everything together for about 60 seconds until the bok choy is glossy and just tender but still holding its shape, and the liquid has reduced into a proper pan sauce that coats the leaves rather than pooling. Taste a leaf; the tamari carries most of the salt, but adjust if it needs a final pinch.
8. 8Fluff the rice with a fork and divide between four bowls. Slice each tuna steak against the grain in 1cm strips; you'll see the seared crust, then a thin grey band, then the pink centre.
9. 9Lay the bok choy alongside the rice, fan the tuna over the top, and spoon any sauce left in the pan over the leaves.
10. 10Spoon over the chilli-lime sauce. Add any of the optional spring onion greens, sesame seeds and lime wedges if using. Pickled cucumber, miso soup and cooked edamame are optional sides.

Per serving

kcal

818

protein

54.6g

fibre

4.5g

carbs

69.9g

fat

35.4g