Sesame Tuna Bassas Da India
Dive into the vibrant flavors of 'Sesame Tuna Bassas Da India,' a recipe that brings together the nutty crunch of sesame-crusted tuna and the creamy warmth of a turmeric-infused coconut sauce. Perfectly seared tuna steaks, coated in a blend of black and white sesame seeds, are paired with fragrant basmati rice to create an elegant yet accessible dish. A medley of spices, including cumin, ginger, and garlic, elevates the sauce, while fresh cilantro and zesty lime add a refreshing finishing touch. Ready in just 40 minutes, this exotic fusion dish balances rich, earthy spices with the lightness of fresh seafood, making it an ideal choice for a dinner that feels both indulgent and wholesome.
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Recipe Information
Ingredients
- 4 pieces Tuna steaks
- 3 tablespoons Black sesame seeds
- 3 tablespoons White sesame seeds
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Vegetable oil
- 1 cup Coconut milk
- 1 teaspoon Turmeric powder
- 1 teaspoon Ginger (grated)
- 2 cloves Garlic (minced)
- 1 piece Green chili (sliced)
- 0.5 teaspoon Cumin seeds
- 1.5 cups Basmati rice
- 3 cups Water
- 2 tablespoons Fresh cilantro (chopped)
- 1 piece Lime (for garnish)
Instructions
Rinse the basmati rice under cold water until the water runs clear. Combine rice and water in a pot, bring to a boil, then reduce the heat to low. Cover and cook for 15-20 minutes, or until the rice is tender and the water is absorbed.
Pat the tuna steaks dry with paper towels. Season both sides with salt and black pepper.
Mix the black and white sesame seeds in a shallow dish. Press each tuna steak into the seeds, coating both sides evenly.
Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Sear the tuna steaks for 1-2 minutes on each side, or until the sesame seeds are golden and the tuna is cooked medium-rare (or your desired doneness). Remove from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Toast the cumin seeds for 30 seconds until fragrant.
Add the grated ginger, minced garlic, and sliced green chili. Sauté for 1-2 minutes.
Lower the heat and stir in the turmeric powder, followed by the coconut milk. Simmer gently for 3-4 minutes, allowing the flavors to combine.
Plate the cooked basmati rice first, then place the sesame-crusted tuna steaks on top or to the side.
Pour the turmeric-coconut sauce over the tuna or drizzle around the plate, as desired.
Garnish with chopped cilantro and lime wedges before serving.
Nutrition Facts
Calories |
1883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.3 g | 93% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 2638 mg | 115% | |
| Total Carbohydrate | 123.1 g | 45% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 19.4 g | ||
| Protein | 181.6 g | 363% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 711 mg | 55% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 3076 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
