I don’t cook fish at home very often: the smell drifting through the house is simply too much for me – we live in a very small space. And, quite honestly, I don’t often think about buying fishing in a land-locked state. But I do crave it – and I crave rare tuna, much of the time.
One of my very favorite items to order off a menu when eating out is just that: seared tuna.
I decided this week it was time to satisfy that craving at home, with a Sesame Seared Tuna steak and Coconut Wasabi Rice.

It was more than satisfactory.

It was delicious.

Sesame Seared Tuna & Wasabi Coconut Rice

2 medium Ahi tuna steaks
1 Tbs. olive oil
sea salt and pepper
2 Tbs. sesame seeds

1/2 cup Jasmine rice
1 1/2 cups full fat coconut milk
1 tsp. wasabi powder
2 Tbs. extra virgin olive oil
fresh cilantro

Preheat the oven to 500 degrees.
Drizzle a few teaspoons of olive oil in a cast iron pan and let the pan heat inside the oven.
Dry the fish steaks completely, then drizzle with oil, coat in salt and pepper, and then sesame seeds.
While the oven is heating, bring the rice and coconut milk to a boil in a small pot. Reduce heat to a simmer and cover, cooking for about 25 minutes, until the rice has soaked up most of the liquid and is still fluffy.

Add the sesame tuna to the hot pan in the oven and sear for 2-3 minutes. Flip and sear 1-2 minutes more.

Remove from the oven.

Serve the tuna over a bed of coconut rice and then drizzle with the wasabi oil (add the wasabi powder to the extra virgin olive oil and shake vigorously), and garnish with fresh cilantro.