SEARED TUNA WITH WASABI-COCONUT SAUCE AND ROASTED-PEPPER RICE PILAF
Provided by Kara Zuaro
Categories Fish Fruit Leafy Green Herb Pepper Rice Vegetable Roast Sauté Dinner Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 11
Steps:
- 1. Make white rice according to the directions on the package . . . Set aside . . .
- 2. Roast the red pepper. (To do this, remove the burner on a gas stove and hold the pepper with tongs over the open flame until its skin blackens - and open your windows to let out the fumes. If you don't have a gas stove, fire up your broiler, cut the pepper in half, and place it skin-side up on a cookie sheet under the broiler. Once the skin is black, let it cool.) Set aside . . .
- 3. Add a tablespoon or two of olive oil to a pan, and sauté spinach with a little fresh minced garlic and some white wine vinegar . . .
- 4. Towel-dry cooked spinach (so that when you add it to the rice, the moisture in the cooked spinach doesn't make the rice sticky) . . . set aside to let the spinach dry further . . .
- 5. Cut up the roasted red pepper into bite-sized pieces and add to rice . . .
- 6. Add spinach to the rice and fluff the rice, mixing the red pepper, rice, and spinach into an attractive pilaf . . . set aside . . . on a low burner if you'd like to keep it warm . . .keep an eye on it so it doesn't overcook or scorch . . .
- 7. Pour about 1/4 cup of coconut milk into a sauté pan . . .
- 8. Add equal parts sugar and wasabi powder (around two or three tablespoons each . . . whatever your taste) to the coconut milk as you gradually increase heat to allow the sugar and wasabi to melt into the coconut milk . . . be careful not to scorch . . . set aside . . . over low heat to keep warm . . . careful not to let the sauce break up . . . not too much heat . . .
- 9. Over high heat . . . in a cast-iron skillet . . . with a touch of olive oil if you like . . . pan-sear the tuna . . . rare . . . or to your liking . . .
- 10. Put the rice pilaf onto a plate . . . put the tuna on top of the rice . . . and ladle some of the wasabi-coconut sauce over the tuna . . . shredded coconut makes a nice garnish on this one . . . as does parsley.
TUNA WITH RICE PILAF
A simply delicious meal! Sure to make your kitchen smell amazing! This recipe is very versatile, as well. For example, you may find it easier to use lima beans instead of edamame. Also you could use a different type of fish if you don't like tuna. You could even use fresh herbs for a burst of flavor! Feel free to experiment. Enjoy!
Provided by SLLVERGRL
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 1h15m
Yield 4
Number Of Ingredients 14
Steps:
- Place the rice and 2 cups water in a pot, and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion, and cook until tender. Season with thyme and 1/4 teaspoon pepper. Gently stir into the cooked rice.
- Place the edamame in separate pot with enough water to cover, and bring to a boil. Cook 5 minutes, or until tender. Mix into the rice.
- Heat remaining olive oil in a skillet. Rub tuna with remaining 1/4 teaspoon pepper and salt. Place tuna in the skillet, and cook to desired doneness. Set aside, and keep warm.
- Place shallots in skillet. Increase heat to high, and pour in 3/4 cup water. Cook until liquid is reduced to about 1/2 cup, then stir in chives, orange zest and orange juice. Arrange fish over the rice and drizzle with the sauce to serve.
Nutrition Facts : Calories 338 calories, Carbohydrate 33.5 g, Cholesterol 50.7 mg, Fat 8.9 g, Fiber 2.9 g, Protein 29.7 g, SaturatedFat 1.4 g, Sodium 190.8 mg, Sugar 1.9 g
TUNA RICE PILAF
Make and share this Tuna Rice Pilaf recipe from Food.com.
Provided by janem123
Categories Tuna
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Note: Either fresh or frozen vegetables can be used.
- Drain tuna, if using canned.
- Defrost vegetables under cool running water, if using frozen vegetables. Chop into bite-sized pieces.
- Spray medium saucepan with cooking spray. Saute rice and onions over medium-high heat until rice is golden and onion is soft.
- Stir in pepper, dill, and water.
- Bring to a boil. Cover, reduce heat, and simmer about 15 minutes or until rice is almost tender but not all liquid is absorbed.
- Add vegetables. Cook 5 minuts or until tender.
- Add tuna and 1/2 cup of the cheese, stirring to blend.
- Serve topped with remaining cheese.
Nutrition Facts : Calories 288.6, Fat 4.4, SaturatedFat 1.9, Cholesterol 22.1, Sodium 195.6, Carbohydrate 39.8, Fiber 1, Sugar 1.1, Protein 20.4
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