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Convection Steamed Tuna with Jasmine Rice and Bok Choy

This convection steam oven dinner uses balanced humidity and airflow to cook moist tuna, fluffy jasmine rice, and crisp-tender bok choy together in one oven.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: bok choy, rice, tuna
Servings: 4 people

Ingredients

For the Tuna

For the Jasmine Rice

For the Bok Choy

  • 4 baby bok choy or 2 large bok choy, halved lengthwise
  • 1 tablespoon olive oil
  • kosher salt
  • fresh ground black pepper

Optional Finishes

  • lime wedges, seasme seeds, sliced scallions, soy sauce, chili crisp, toasted sesame oil
US Customary - Metric

Instructions

Rince the Rice

  • Rinse 1 cup jasmine rice under cold water until the water runs mostly clear. This removes excess surface starch and helps the grains stay separate instead of being sticky.
  • Combine the rice with: 1¼ cups water and a pinch of salt
    Place in a shallow oven-safe dish and cover tightly with foil or a lid.

Preheat the Steam Oven

  • Set the oven to convection steam mode at 375°F
  • Place the rice in the oven and cook for 20 minutes
    • The humidity helps the rice cook evenly without drying around the edges.

Prepare the Tuna

  • Pat 4 tuna fillets dry with paper towels.
  • Brush lightly with neutral oil and season with: salt and black pepper
  • Optional: Add a light brushing of soy sauce or sesame oil after cooking instead of before. High heat dulls sesame flavor quickly.

Add the Tuna

  • After the rice has cooked for 20 minutes, place the tuna fillets on a lightly oiled sheet pan.
  • Return to the oven and continue cooking in Convection Steam Mode for 6 to 8 minutes. The exact time depends on the thickness of the filets.
  • For medium-rare tuna, aim for an internal temperature of 115°F to 125°F
    The center should still look slightly translucent.

Add the Bok Choy

  • Slice the bok choy lengthwise and toss lightly with oil and salt.
    Add to the same pan during the final cooking stage.
  • Cook for 4 to 5 more minutes
    The leaves should soften while the stems remain crisp-tender.

Rest and Finish

  • Let the tuna rest for 2 minutes before slicing.
  • Finish the meal with lime juice, sliced scallions, sesame seeds, soy sauce, and chili crisp if desired
    • The steam oven does most of the moisture management for you. Your job is mostly timing.