Seared Sesame-Crusted Tuna with Ginger Peanut Rice

1 (3 1/2-ounce) bag boil-in-bag long-grain rice
1/4 cup sliced green onions
1 tablespoon Thai peanut sauce
2 teaspoons bottled minced fresh ginger
1/4 teaspoon salt

1 tablespoon sesame oil
4 (6-ounce) Yellowfin tuna steaks (about 3/4 inch thick)
3 tablespoons low-sodium soy sauce, divided
1/4 teaspoon salt
1/3 cup sesame seeds, toasted
2 tablespoons sliced green onions

To prepare rice, cook rice according to package directions, omitting salt and fat. Stir in 1/4 cup onions, peanut sauce, ginger, and 1/4 teaspoon salt; keep warm.

To prepare tuna, heat oil in a large nonstick skillet over medium-high heat. Combine tuna and 2 tablespoons soy sauce in a bowl, tossing gently to coat. Sprinkle tuna with 1/4 teaspoon salt. Dredge edges of tuna in sesame seeds. Add tuna to pan, and cook 3 minutes on each side or until desired degree of doneness. Serve tuna over rice. Drizzle with 1 tablespoon soy sauce; sprinkle with 2 tablespoons onions.
from Cooking Light