If making rice, pour rice and water into a pot with olive oil and salt, to

taste. Bring to a boil, then lower to a simmer, mixing every now and then until the water is absorbed. Cover the pot and let it rest for five minutes.

While the rice is still hot, pour in the vinegar, sugar, and one teaspoon salt. Mix to make sure it’s evenly coated. Set aside.

Mix orange juice, ginger, soy sauce, maple syrup, rice vinegar, orange zest, sesame oil, and spices in a bowl.

Place 1/3 cup sauce in a bag with the tuna fillets. Allow to marinate for

30 minutes.

Pour the cornstarch slurry into the remaining sauce and set aside.

Pour the sesame seeds onto a plate. Remove tuna from marinade and coat them in sesame seeds.

Spray a pan with cooking spray and heat over high heat. Sear the tuna

steaks for one and a half to two minutes on each side. Remove and set aside.

Heat the sesame oil in the pan. Add onion, garlic, green beans, and

red pepper. Season lightly with salt and pepper. Sauté for 10 minutes.

Pour in the sauce. As it boils, it will thicken. Cook until the sauce is

thick enough not to pool in the pan when you drag a spoon through it.

Remove from heat.

Slice the tuna thinly. Divide each steak between two plates. Serve tuna on a bed of sushi rice, if desired. Spoon the stir-fry mixture on top, down the middle.

Garnish with sesame seeds and orange zest, if desired.