Sesame coated tuna with mushroom rice

Sesame tuna fillets

Tuna was on sale and we’re trying to eat fish at least once a week. The rice is very similar to last week but with baby bella mushrooms, which I think give a slightly woodier flavor. I was going to steam some broccoli but we had tomato & mozzarella salad from last night and it’s always good the next day.

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The mushrooms were sauteed in a little butter & olive oil with some chopped garlic – I cooked the rice separately and added it to the skillet. Freshly ground pepper was the finishing touch.

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Two fresh (previously frozen) wild tuna fillets, rinsed and patted dry. Toasted sesame seeds and freshly ground pepper. I cooked the fillets at a relatively high heat in a small skillet with a touch of olive oil. I wanted a crispy texture like fried fish without the grease and breading…. that totally worked!

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The fillet was cooked to leave just a touch of pink. Notes: We both would have liked a bit more “bite” to the sesame seeds so some ideas for the next time: a lot more freshly ground pepper, marinate the tuna in a mixture of lemon juice and hot sauce for bit before coating, a touch of wasabi powder in with the sesame seeds. We’ll see!

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