Sesame tuna steak, chili sauce, thai basil rice, crunchy vegetables wok with grilled peanuts |

Preparation time: 45 min

Preheat your Four at 400 °F

• Preparation

  Roast the peanuts in the oven for 4-5 minutes.

  Wash the vegetables and coriander.

  Peel the carrots and cut it diagonally.

  Cut the peppers into julienne.

  Cut the zucchinis into round slices.

  Finely chop the chives.

  Remove the basil from the stalks and chop.

• Tuna

  Lightly oil the tuna and roll them in the sesame mix.  In a frying pan with oil, sear the tuna on both sides making sure not to over color the sesame seeds, you are looking for a golden color on the white sesame seeds.  Remove from the pan and place on an ovenproof pan.  Set aside.

  When ready to serve, flash in the oven for 3-4 minutes.

• Thai basil rice

  In a large saucepot with salted boiling water, cook the rice for 20 minutes, strain and add olive oil.  Keep warm.

  When ready to serve, add the basil and season accordingly.

• Crunchy vegetables

  In a large sauce pot of salted boiling water, blanch the carrots for 2-3 minutes then plunge into an ice bath to stop them from overcooking. In a large hot frying pan with oil, sautée the zucchinis for a minute then add the carrots and peppers. Continue to sautée for 3-4 minutes, checking occasionally to make sure not to overcook them, you want the vegetables to remain crunchy. Set aside. When ready to serve add the chives and stir.

• Plating

  In a round plate, place the rice in the center with a ring mold. Place a nice helping of crunchy vegetables on top of the rice and finally place the tuna on top. Garnish with a few coriander leaves.