Seared Asian Tuna with Coconut Rice and Teriyaki Greens


Asian Tuna



Here is a great dish from Sue’s Recipe Box for those busy work week nights when you want pull something together that is quick to fix, full of great flavors and healthy. This is a quick and easy meal that lets you finish off the day with the peace of mind that all were fed well.  Enjoy!

Serves 4


For the Rice:

1 can (14 oz)-  light coconut milk

1 1/4 cup- water

1 pinch- salt

1 1/2 cups- uncooked jasmine or basmati rice


Directions: In a heavy saucepan combine coconut milk, water, salt, and rice.  Bring to a boil over a medium heat.  Reduce heat, cover and simmer for 15 minutes and let stand covered until just ready to serve.



For the Tuna:


1 lb/450 g -Yellowfin Tuna

2 single serving bags- green tea

1- tbsp black and white sesame seeds

olive oil (approx. 1 tbsp.)


Step 1:

Coat the bottom of a heavy frying pan with olive oil and place on stove burner with setting to high to heat pan while preparing the tuna.


Step 2:


Cut the tuna in half, lengthwise and set to the side of cutting board.  Cut open and sprinkle contents of green tea bags on the surface of the cutting board, followed by the sesame seeds and salt. Roll and press tuna in seasoning mixture.


Step 3:


Put tuna steaks into hot frying pan searing on one side, then flipping and searing other side . Note, 40 – 50 seconds on each side is recommended, however, you may cook to your own desired taste.

Remove from pan and set aside on a plate.

Leave pan on burner for next step.


For the Greens:


3 Bok Choy-  cut in half and thinly sliced

Approx ½ to 1 lb. tender stem broccoli

2 tsp sesame oil, plus extra to serve

3 cloves garlic, pressed

1 tbsp teriyaki sauce

sesame oil


Add sesame oil to the pan. Next add garlic, then add broccoli, cooking for about 30 – 40 seconds.

Add bok choy, tossing and cooking for an additional 2 minutes.

Season with teriyaki sauce and remove from heat.


Now the plate:


Green/Spring Onions- trimmed and finely sliced

Pickled Ginger-

Fresh Red Chile- finely sliced

Juice of a small pink grapefruit

1 bunch cilantro/coriander, chopped



Arrange pieces of the pickled ginger and about a tablespoon of the grapefruit juice on the platter.

Next, sprinkle green onions and red chile onto platter.

Cut tuna into thin slices and arrange on top of dressing.

Followed with some fresh cilantro to taste and then drizzle with sesame oil.

Serve with fresh lime wedges, low salt soy sauce, rice and greens.