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Coriander-Crusted Tuna Steak With Coconut Rice and Quick Pickles

Low-carb, high protein dinner.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course dinner, healthy, Main Course
Cuisine Healthy, Intuitive
Servings 2 people

Equipment

  • rice cooker (optional)

Ingredients
  

  • 1 cup white rice, ideally jasmine or sushi rice
  • 1 cup chicken or veggie stock
  • 1 cup full-fat coconut milk
  • 2 6 oz tuna steaks, about 1 inch thick
  • 2 Tbs untoasted sesame oil, plus more for brushing
  • salt, to taste
  • 4 Tsp whole coriander seeds, ground in spice mill or mortar and pestle
  • 4 Tsp freshly cracked black peppercorns
  • 3 Tbs sesame seeds, untoasted
  • 3 Tbs black sesame seeds (optional)
  • 1 large lime, juiced
  • 2 lemongrass stalks, with tops removed and tender bulb sliced into thin medallions
  • 2 Tbs fish sauce
  • 1/4 cup cilantro, coarsely chopped
  • 2 scallions, sliced halfway up the stalk
  • 1 medium-heat red pepper, such as an Aji or Cayenne, sliced into thin rounds (remove the seeds if you are sensitive to heat)
  • 1/4 cup rice wine vinegar, unseasoned
  • 2 Tbs white sugar
  • 1 Persian cucumber, sliced into thin rounds

Instructions
 

  • If using, add rice, chicken or veggie stock, and coconut milk to the rice cooker and turn on. Otherwise, combine the three ingredients in a medium sauce pot. Bring to a boil, then reduce heat to medium-low and let simmer undisturbed until rice is tender, about 25 minutes.
  • Using a mandoline or sharp knife, thinly slice cucumbers and red pepper into rounds. Combine rice vinegar and sugar together and stir until completely dissolved. Pour vinegar into a quart sized zip-top bag with cucumber and pepper slices and seal, removing as much of the air as possible so veggies are coated in the solution. Set aside.
  • Meanwhile, pat tuna steaks dry with a paper towel. Brush with 2 Tbs sesame oil and lightly season with salt, bearing in mind you will be topping the steaks with fish sauce and lime juice which accentuate salty flavors. Generously pat ground pepper, coriander, and sesame seeds onto the steaks until the surface is completely covered. Set aside.
  • Combine chopped cilantro, lemongrass bulb medallions, scallions, fish sauce, and lime juice in a medium bowl and stir. Set aside.
  • Heat a cast iron skillet over high heat until smoking. Add roughly 3 Tbs of sesame oil to the pan, followed by your steaks. Steaks are cooked after 2 minutes per side, but I prefer my steaks closer to 4 minutes per side. Transfer to a cutting board and let cool. Cut into thin strips and place on a plate with coconut rice and drained quick pickles. Top steak strips with cilantro mixture. Serve immediately.
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