1½ cups black rice
450 grams fresh tuna steaks
2 tablespoons each white and black sesame seeds
2 tablespoons sesame oil
1 red chilli, thinly sliced
¼ cup fresh coriander leaves, roughly chopped, plus extra leaves to serve
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
juice 1 lime, plus wedges to serve
2 avocados, sliced
Bring 2½ cups water, the black rice and ½ teaspoon of salt to the boil. Reduce the heat to low, cover and cook for 30 minutes or until the rice is tender and the water is almost absorbed. Remove from heat and set aside, with the lid on, for 15 minutes. Fluff up using a fork.
Place the sesame seeds on a large plate. Press the tuna steaks into the sesame seeds, making sure to coat all sides. Heat sesame oil in a large non-stick frypan over a high heat. Fry the tuna for 1 minute on each side or until sesame seeds are golden. Remove from heat and set aside.
Cut mango into 1cm cubes and place in a bowl with the chilli and coriander. In a separate bowl, combine the rice wine vinegar, soy sauce and juice of 1 lime, then add to mango and mix.
Serve tuna thinly sliced with black rice, avocado slices, mango salsa, extra coriander and wedges of lime.