Some of you may have noticed a certain extra lack of posting around here. My parents are visiting and I have bronchitis, which has made things a little busier, crazier and sicker than usual. So I thought I'd share for you the meal I made last night and that I make every time my favorite grocery store has tuna medallions on sale.

Coconut-Lime-Cilantro Rice

1 1/2 cups white Asian rice
1 1/2 cups water
1/2 cup coconut milk
1/2 teaspoon salt
zest of one lime
juice from one lime
1/4 cup chopped cilantro

Add rice, water, coconut milk, and salt to cooking pot. Bring to a boil, reduce heat to low and cover. Cook until almost done -- about 15 minutes. Remove from heat. Add zest, lime juice and cilantro. Cover until ready to serve.

Sesame Tuna

3 or 4 fresh tuna medallions
sesame seeds
2 teaspoons sesame oil
2 or 3 sliced green onions
1-2 tablespoons soy sauce

Coat both sides of tuna with sesame seeds, pressing them in with your hands. Heat oil in non-stick skillet to medium-high heat. Put tuna in pan and don't move for 3 minutes. Flip, add green onions and soy sauce and cook for another 3 minutes. Check for desired doneness. In my opinion, the only way to ruin tuna is to overcook it. If you cook it rare, it will not be fishy.

Serve over rice and drizzle with soy-green onion mixture.

I serve these with edamame boiled in salted water for three minutes and allowed to cool slightly.

And yes, if you are wondering, The Boy and The Girl both will eat everything, although peeling the edamame and occasionally shooting a soy bean across the room is their favorite part.