Seared Tuna Steak with Sesame-Ginger Slaw and Steamed Jasmine Rice

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Sesame-Crusted Seared Ahi Tuna Steaks

1. Finely grate 1 teaspoon fresh ginger and mince 2 cloves garlic. 4 min
2. Whisk together 2 tablespoons soy sauce, 1 tablespoon toasted sesame oil, the ginger, and the minced garlic in a small bowl to make the marinade. 3 min
3. Pat the 4 ahi tuna steaks dry with paper towels, season both sides with ½ teaspoon kosher salt and ¼ teaspoon black pepper, then brush all over with the marinade. 4 min
4. Spread 4 tablespoons sesame seeds on a flat plate and press each tuna steak firmly into the seeds to coat both flat sides. 3 min
5. Thinly slice 3 scallions and cut 1 lime into wedges; set aside for serving. 3 min
6. Heat 2 tablespoons neutral oil in a large cast-iron or heavy skillet over high heat until shimmering and just beginning to smoke. 2 min
7. Timing-sensitive step. Sear the tuna steaks 90 seconds per side, pressing gently so the sesame crust makes full contact with the pan — the center should remain rare and the crust deep golden. 3 min
8. Transfer the tuna steaks to a cutting board and rest 2 minutes, then slice each steak against the grain into ½-inch slices. 2 min
9. Plate the sliced tuna, scatter the sliced scallions over the top, and serve with lime wedges alongside. 2 min

Sesame-Ginger Slawside

1. Finely shred 4 cups green cabbage and 1 cup red cabbage, then peel and julienne or grate 2 carrots; place all in a large bowl. 10 min
2. Finely grate 1 teaspoon fresh ginger and roughly chop ¼ cup fresh cilantro. 4 min
3. Whisk together 3 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, 1 tablespoon soy sauce, 1 tablespoon honey, the grated ginger, and ¼ teaspoon kosher salt in a small bowl until the honey dissolves. 3 min
4. Pour the dressing over the slaw base and toss thoroughly to coat, then scatter 1 tablespoon sesame seeds and the chopped cilantro over the top and toss once more. 3 min
5. Let the slaw sit at room temperature for at least 10 minutes before serving so the vegetables soften slightly and absorb the dressing. 10 min

Steamed Jasmine Ricebase

1. Rinse 1½ cups jasmine rice in a fine-mesh strainer under cold running water, stirring with your hand, until the water runs clear — about 60 seconds. 3 min
2. Combine the rinsed rice, 2¼ cups water, and ½ teaspoon kosher salt in a medium saucepan and bring to a boil over high heat. 4 min
3. Reduce the heat to the lowest setting, cover tightly with a lid, and cook for 15 minutes without lifting the lid. 15 min
4. Remove the saucepan from the heat and let the rice steam, still covered, for 5 minutes. 5 min
5. Uncover and fluff the rice with a fork before serving.