Скачать или смотреть Trumaker Video - Teaching video fro Mallory how to make Sesame Tuna

Rice
13.5 oz light coconut milk
1 x coconut tin of basmati rice or jasmine rice
1 lime
Tuna
3-4 pieces of yellowfin tuna steak
2 x green tea bags
3 tbsp black and white sesame seeds (mixed)
Grapeseed oil (for cooking tuna)
Pickled ginger
2 spring onions
1 fresh jalapeno seeded and sliced thin
The juice of 1 small pink grapefruit
low sodium soy sauce
½ bunch fresh coriander
Greens
2 bok choi
1 large bunch of asparagus
1 bunch Asian broccoli
2 tsp sesame oil, plus extra to serve
3 cloves garlic
1 tbsp teriyaki sauce

• Pour the coconut milk, 1 tins worth of rice and 1 tin of water into a small pan. Season with salt and pepper, stir well, cover and cook for roughly 10 minutes, stirring occasionally, then turn the heat off.

• Empty the contents of the tea bags on to a board with the sesame seeds and a pinch of salt and pepper. Roll and press the tuna in the seeds to coat, then put in the frying pan with 1 tablespoon of grape seed Sear for about 40 seconds on each side, then remove to a plate, leaving the pan on the heat.
• Halve the bok choi, then slice. Slice the broccoli and asparagus into bite sized pieces
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• Put the sesame oil into the frying pan and turn the heat up to high. Squash in the unpeeled garlic through a garlic crusher, then tip in the sliced greens. Toss and move around for 2 minutes, then season to taste with Teriyaki Sauce and remove from heat.
• Arrange pieces of pickled ginger around a serving platter and about a tablespoon of the juice.
• Finely slice the trimmed spring onions and chilli and sprinkle over the top.
• Squeeze over the grapefruit juice and season to taste.
• Slice the tuna 1cm thick and place on the dressing, drizzle with a little soy sauce, then sprinkle with coriander leaves and a few dribbles of sesame oil.
• Serve with the rice, lime wedges and greens.