Sesame-Crusted Tuna With Ginger-Peanut Rice

• Rice:
• 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
• 1/4 cup sliced green onions
• 1 tablespoon Thai peanut sauce
• 2 teaspoons bottled minced fresh ginger
• 1/4 teaspoon salt
• Tuna:
• 1 tablespoon sesame oil
• 4 (6-ounce) Yellowfin tuna steaks (about 3/4 inch thick)
• 3 tablespoons low-sodium soy sauce, divided
• 1/4 teaspoon salt
• 1/3 cup sesame seeds, toasted
• 2 tablespoons sliced green onions

1. To prepare rice, cook rice according to package directions, omitting salt and fat. Stir in 1/4 cup onions, peanut sauce, ginger, and 1/4 teaspoon salt; keep warm.
2. To prepare tuna, heat oil in a large nonstick skillet over medium-high heat. Combine tuna and 2 tablespoons soy sauce in a bowl, tossing gently to coat. Sprinkle tuna with 1/4 teaspoon salt. Dredge edges of tuna in sesame seeds. Add tuna to pan, and cook 3 minutes on each side or until desired degree of doneness. Serve tuna over rice. Drizzle with 1 tablespoon soy sauce; sprinkle with 2 tablespoons onions.

rice, boil, green onions, peanut sauce, fresh ginger, salt, sesame oil, yellowfin, soy sauce, salt, sesame seeds, green onions

Taken from www.myrecipes.com/recipe/sesame-crusted-tuna-with-ginger-peanut-rice (may not work)