Shanghai Tuna Delight

1.Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice and 2 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes.

2.In a small bowl, whisk together the soy sauce, sesame oil, grated ginger, minced garlic, honey, rice vinegar, and chili flakes to create a marinade.

3.Place the tuna steaks in a shallow dish and pour the marinade over them, ensuring they are well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.

4.Heat a large skillet over medium-high heat and add the vegetable oil. Once hot, remove the tuna steaks from the marinade and place them in the skillet. Cook for 2-3 minutes on each side, or until the tuna is cooked to your desired level of doneness.

5.Remove the tuna from the skillet and let it rest for a few minutes. Meanwhile, pour the remaining marinade into the skillet and bring it to a simmer. Cook for 2-3 minutes until slightly thickened.

6.Slice the tuna steaks and serve them over the cooked jasmine rice. Drizzle the thickened marinade over the top.

7.Garnish with sesame seeds and chopped green onions. Season with salt and pepper to taste before serving.