1. Bring coconut milk, water, and 1/2 teaspoon salt to a boil in a small saucepan. Stir in rice, then reduce heat to low and cover. Cook until rice is tender and liquid is absorbed, about 15 minutes, then remove from heat and let sit 5 minutes. Fluff rice with a fork, then cover to keep warm.

2. Meanwhile, combine coriander seeds and pepper in a small bowl. Season tuna with remaining 3/4 teaspoon salt, then sprinkle spice mixture over both sides of steaks and press to adhere.

3. Heat oil in a large nonstick skillet over medium-high until shimmering. Add tuna and cook until bottom of each steak is golden brown, about 3 minutes. Flip and continue to cook until second sides are golden brown, about 3 more minutes. (Fish will be pink and just warm in center. For more well-done fish, cook one minute longer per side.)

4. To serve, divide coconut rice among four plates, then top with tuna and salsa.

Source: Hannaford fresh Magazine, March-April 2022