Sesame-Crusted Tuna with Ginger Rice & Bok Choy

Rinse 1/2 cup jasmine rice under cold water until water runs clear. In a small pot, combine rice with 3/4 cup water, 1/2 tbsp minced ginger, and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.

While rice cooks, prepare the tahini sauce. In a small bowl, whisk together 1 tbsp tahini, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp honey, remaining 1/2 tbsp ginger, and minced garlic. Set aside.

Mix 2 tbsp white sesame seeds and 1 tbsp black sesame seeds on a plate. Season the 5 oz tuna steak with salt and pepper on both sides.

Press the tuna steak firmly into the sesame seed mixture, coating both sides evenly.

Heat 1 tsp olive oil in a non-stick skillet over medium-high heat. When hot, add the sesame-crusted tuna and sear for 1-2 minutes per side for rare to medium-rare (or longer if preferred). Remove and let rest.

In the same pan, add the remaining 1 tsp olive oil. Add bok choy cut-side down and cook for 2-3 minutes until slightly charred. Flip, add 1 tbsp soy sauce and 2 tbsp water to the pan, cover and steam for 2 minutes until tender-crisp.

Fluff the rice with a fork and stir in half the sliced scallions.

Slice the tuna against the grain into 1/2-inch thick pieces.

Serve the tuna over ginger rice with bok choy on the side. Drizzle with tahini sauce and garnish with remaining scallions.