Frequently Asked Questions
Can I use frozen tuna fillets?
Yes, but thaw them completely and pat dry before cooking.
Can I substitute another rice?
Yes. Jasmine rice works especially well, but basmati rice also performs nicely in a steam oven.
What temperature should tuna be cooked to?
Aim for 115°F to 125°F for rare to medium-rare tuna.
Can I use regular convection mode instead?
You can, but the tuna will dry out faster and the rice texture may suffer.
Why does steam help rice cook better?
Humidity reduces surface drying and helps rice cook more evenly.
Can I use baby bok choy?
Yes. Baby bok choy cooks even faster and works beautifully here.
Should I sear the tuna first?
Not necessary. Convection steam keeps the texture clean and delicate.
Can I make this meal ahead?
The rice can be made ahead. The tuna is best cooked fresh.
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