Sesame-Crusted Tuna with Ginger Rice & Bok Choy (Leftover)

Remove the tuna steak from the refrigerator and let it come to room temperature for about 10 minutes. Pat dry with paper towels.

Mix the white and black sesame seeds on a plate. Season the tuna with salt and pepper, then press it into the sesame seed mixture, coating all sides evenly.

In a small bowl, whisk together 1 tbsp soy sauce, 1 tsp rice vinegar, and 1 tsp honey to make a simple sauce. Set aside.

Heat a small saucepan over medium heat. Add 1/2 tbsp olive oil, then add 1/2 tbsp minced ginger and 1 minced garlic clove. Sauté for 30 seconds until fragrant.

Add the leftover rice to the saucepan, breaking up any clumps. Stir in 1 tbsp soy sauce and cook for 3-4 minutes until the rice is heated through and slightly crispy on the bottom. Stir in half of the green onions. Remove from heat and cover to keep warm.

Heat a medium non-stick skillet over medium-high heat. Add 1 tbsp olive oil. When the oil is hot but not smoking, carefully place the sesame-crusted tuna in the pan.

Sear the tuna for 1-2 minutes on each side for rare to medium-rare (adjust cooking time if you prefer it more done). The outside should be golden and crispy while the inside remains pink. Transfer to a cutting board and let rest.

In the same skillet, add the remaining 1/2 tbsp olive oil, 1/2 tbsp ginger, and 1 minced garlic clove. Sauté for 30 seconds.

Add the bok choy, cut side down, and cook for 2-3 minutes until slightly charred. Flip, add 1 tbsp water to the pan, and cover. Steam for another 2 minutes until tender-crisp.

Slice the tuna against the grain into 1/4-inch thick slices.

To serve, place the ginger rice on one side of the plate, arrange the bok choy alongside, and fan the tuna slices over the rice. Drizzle with the prepared sauce and garnish with the remaining green onions.