Sesame-seared tuna with black Venere rice and sautéed courgettes

Ingredients

For 1 serving

• Fresh tuna150 g
• Black rice60 g
• Zucchini150 g
• Sesame seeds10 g
• Tamari1 tablespoon
• Extra virgin olive oil1 teaspoon
• Ginger5 g
• Lime0.5
• Saltto taste

Contains: soy, fish, sesame

Method

1. Rinse the Venere rice and cook it in plenty of boiling salted water over medium heat for 35–40 minutes, until the grains are tender but still separate; drain.
2. Meanwhile wash the courgettes, trim the ends and cut them into sticks about 1 cm thick.
3. Peel and grate the ginger and mix it with the tamari and the lime juice.
4. Pat the fresh tuna dry, rub it with a thin film of oil and roll it in the sesame seeds, pressing so they stick on all sides.
5. Heat a non-stick pan over high heat and sear the tuna for 1 minute per side, until the sesame is golden outside and the inside stays pink. Remove it and let it rest for a minute.
6. In the same pan, with the remaining oil, stir-fry the courgettes over high heat for 4–5 minutes, until golden but crisp; salt them.
7. Slice the tuna thickly, arrange it on the Venere rice with the courgettes and spoon over the ginger dressing.