Sesame Crusted Tuna Steaks with Coconut Rice
By Laila ·
These sesame crusted tuna bowls are an absolute fave in our home and will be in yours too; easy to make, taste delicious, and a healthy meal your entire family will love. This is vacation on a plate!
What do you get when you combine fish, coconut, and pineapple?! This incredible Sesame Crusted Tuna Steaks recipe, of course! Also, a beautiful tropical vacation. Except we’re not going anywhere. You’re about to have vacation come to you, my friends! Get ready for the best dinner yet.
I’m drooling just thinking about this one!
So let’s dive in ;)
Sesame Crusted Tuna Steaks with Coconut Rice
This deliciousness was inspired by my hair stylist turned friend. We were discussing food things and she mentioned what she made for dinner with her sister (tuna and coconut rice) one night. I love my time at the salon so much, but I couldn’t wait to finish my appointment that day so I could go home and make dinner!
And I did just that.
It. Was. Amazing.
why we love tuna
It’s hard to find fresh fish around here, especially in the cooler months. Luckily, frozen options are available everywhere. I went to Costco to check and found wild caught frozen tuna steaks!! You don’t know how excited I was. If we weren’t wearing masks, people would’ve seen my ridiculous grin over frozen tuna!
Since learning of Munsur’s EOE (Eosinophilic Esophagitis) a few years ago, we’ve taken salmon off our list of safe foods. We already knew of his white fish allergy, which covers few types of fish, so adding salmon to the list left us with not much. But we’re so thankful that he’s good with tuna, sardines, and mackerel; and that both Munsur and Sofia love them! (Hence my excitement when I found frozen tuna steaks :))
It’s the little things.
what’s in this tuna bowl
In this bowl you’ll find a myriad of delicious and healthy things like tuna steak, edamame, carrots, sweet potato, and fragrant basmati rice. Just thinking about this dinner is making me want to make it.
crusted tuna steak that’s seared to desired perfection. I personally like mine cooked all the way through but my husband likes it medium. Check notes for helpful hints on how to achieve this.
perfectly roasted sweet potatoes. I love sweet potatoes!
edamame – I use frozen and honestly it’s amazing. Learn how I make mine in notes.
fragrant coconut basmati rice. perfectly cooked. It’s a bit heavier tasting on its own, but it complements this dish so perfectly and adds a wonderful depth of flavour to it!
sweet soy sauce that I love so much! It’s optional to make although definitely make it because it’s amaze! And it adds another layer of flavour to this meal.
fresh ribbons of carrot and cucumber to add yet another layer of flavour. This dish is full of layers!!
Other recipes to drool over: 3-ingredient zucchini fritters. easy 20-minute chili. cauliflower buffalo bites with ramen.
Make it. Rate it!
Please make this and come back and give your honest feedback (don’t forget to rate it too) so others can benefit from your experience. I love when I hear from you, whether you have something great to say about a recipe, a question to ask, or a suggestion on how to make it better :) I enjoy reading your comments.
Follow me on instagram for daily food inspo and find short videos to help you with a recipe. I’ll be making a reel for this one so be sure to follow along to see it!
Until next time, my friends. xx
Recipe
Sesame Crusted Tuna Steaks with Coconut Rice
These sesame crusted tuna bowls are an absolute fave in our home and will be in yours too; easy to make, taste delicious, and a healthy meal your entire family will love. This is vacation on a plate!
- Serves
- 4 servings
Ingredients
coconut rice
sweet soy sauce
Instructions
Roasted Potatoes
- 1Have oven preheated to 400F bake (375F convection). In a large bowl, toss cubed potatoes in some olive oil until evenly coated (about 1-2 tablespoons), then place on a parchment lined baking sheet (makes for easy clean up!) and spread so that they're not on top of each other. Sprinkle sea salt all over, then place in the oven and bake until potatoes are slightly browed and cooked all the way through, approximately 35 minutes. Remove from oven.
Coconut Basmati Rice
- 1while the potatoes are in the oven, make the rice. In a medium pot, place rice and coconut milk, stir a few times then bring to a boil. Once mixture is boiling, add salt, stir, then cover the pot with the lid and simmer on low for 10 minutes. Turn off heat and leave lid on for another 5-10 minutes. Remove lid and fluff with a fork. Your rice is ready! Keep covered until ready to serve.
sweet soy sauce
- 1Add all ingredients (soy sauce, pineapple juice, honey, and ginger) in a small pot and bring to a gentle boil. Once boiling, reduce heat to medium low and simmer for 5-7 minutes, until sauce is slightly reduced and all the ingredients have come together. It's delish!!
Tuna steak
- 1Make the tuna your last step because it takes the least amount of time to make. Have sesame seeds in a rimmed plate. Remove tuna from its packaging, sprinkle each side with salt, and place each steak in the sesame, making sure to press the sesame to coat the whole steak as best you can. Repeat with remaining steaks.
- 2Next, on medium high heat, heat large pan with the avocado or sesame oil. Once it's hot, gently place the tuna steaks and cook for 2-3 minutes. Turn the steaks over and cook an additional 2-3 minutes for medium doneness (it'll be slightly pink in the middle). Add an extra 2+ minutes if you like it cooked all the way through like I do. See notes.
- 3Remove and serve immediately.
to assemble
- 1In a bowl, add coconut rice, sweet potatoes, edamame*, and tuna steak. Drizzle the delicious sweetened soy sauce all over, and top with carrots and cucumber! Sprinkle some nigella seeds (if you have) and enjoy! Absolutely spectacular meal and I hope you love it!!
Notes
It's hard for us to get fresh tuna/fish year round, so I love that there are frozen options available. I get mine from Costco (wild-caught frozen yellowfin tuna), but they should also be available at your local supermarket/grocery store. Make sure that you don't pat your tuna steaks dry because the sesame needs something to adhere to! Season with salt, then place in the sesame and press to coat your steak. I know most like their tuna (and other meats) cooked to medium but I personally don't like seeing the pink! I love the colour pink just not in my meats! So that's why I cook my tuna steaks all the way through. What I do is cook it like how I've instructed you to above, but for mine, I cut my tuna (as seen in pics) and place back on the pan to cook for about 30 seconds or so. This way, the steak cooks so much faster and without the fear of overcooking it. For the sauce, I've tried other juices (mango and orange) but loved pineapple the most. There's something about the taste of the pineapple with the soy sauce that tastes so magical. Not quite sure what it is, but it works really well! Make sure that the tuna is your last step before assembling this dish. Although tuna tastes ok when cooled/cold, it's best when it comes off the pan. For the carrots and cucumber, you can grate both or use a peeler to get the nice ribbons. Either way, the freshness from these two veggies is a must so make sure you don't skip this step! Cook edamame according to package instructions. I do it differently and here's how I make it: I boil water in my kettle and add it to a bowl filled with frozen edamame. Let edamame sit in the boiling water for 5 minutes, then remove from water, add a bit of Himalayan salt and it's ready! Calories: 247 kcal