Convection Steamed Tuna with Jasmine Rice and Bok Choy

Instructions

Rince the Rice

Rinse 1 cup jasmine rice under cold water until the water runs mostly clear. This removes excess surface starch and helps the grains stay separate instead of being sticky.

Combine the rice with: 1¼ cups water and a pinch of saltPlace in a shallow oven-safe dish and cover tightly with foil or a lid.

Preheat the Steam Oven

Set the oven to convection steam mode at 375°F

Place the rice in the oven and cook for 20 minutes

Prepare the Tuna

Pat 4 tuna fillets dry with paper towels.

Brush lightly with neutral oil and season with: salt and black pepper

Optional: Add a light brushing of soy sauce or sesame oil after cooking instead of before. High heat dulls sesame flavor quickly.

Add the Tuna

After the rice has cooked for 20 minutes, place the tuna fillets on a lightly oiled sheet pan.

Return to the oven and continue cooking in Convection Steam Mode for 6 to 8 minutes. The exact time depends on the thickness of the filets.

For medium-rare tuna, aim for an internal temperature of 115°F to 125°F The center should still look slightly translucent.

Add the Bok Choy

Slice the bok choy lengthwise and toss lightly with oil and salt.Add to the same pan during the final cooking stage.

Cook for 4 to 5 more minutesThe leaves should soften while the stems remain crisp-tender.

Rest and Finish

Let the tuna rest for 2 minutes before slicing.

Finish the meal with lime juice, sliced scallions, sesame seeds, soy sauce, and chili crisp if desired

Main Course