Grapefruit-Ginger Seared Tuna w/ Coconut Rice
I am not sure what it is, but I have been seriously craving fish recently. Which is definitely not a bad thing! I didn’t want to get stuck making the same old fish dishes that I always do, so I was on a Pinterest search for some unique new recipe ideas. I found a recipe from Jamie Oliver that sounds too delicious not to try.
For my tuna, I decided to marinate the fish rather than serving it with a grapefruit salad. I also omitted asparagus from my “jiggy” greens, simply because I didn’t have any on hand. The grapefruit and ginger marinade gives the fish a unique flavor that pairs perfectly with the creamy coconut rice and salty-savory greens.
I finally got an awesome new microplane zester from a German company called Deiss too, which was perfect for grating the ginger for the marinade. They are offering my readers 15% off, so if you are looking for some new kitchen gadgets check them out! Use the code: MRMRCCMC for 15% off!
Grapefruit-Ginger Seared Tuna w/ Coconut Rice
Ingredients
- 2/3 c Jasmine rice
- 1 c coconut milk
- 1/4 c water
- 2 T lime juice
- 1 T sesame oil
- 1 small red chili minced (remove the seeds if you want less spice)
- 2 cloves garlic
- 1 c bok choy chopped into very small pieces
- 1 c broccoli chopped into very small pieces
- 1 T fish sauce
- 2 Ahi tuna steaks
- 1 grapefruit
- 2 cloves garlic minced
- 1 " fresh ginger grated
- 1/4 c sesame oil
- 1/2 t salt
- 1/4 t black pepper
- 1 scallion sliced thin
- 2 T cilantro chopped
Instructions
- To marinate the tuna, combine the juice of 1 grapefruit, garlic and fresh ginger. Marinade the tuna in the grapefruit mixture for 1 hour, flipping half way through.
- For the coconut rice, bring 2/3 c Jasmine rice, 1 c coconut milk and 1/4 c water to a boil. Reduce to a simmer and cook for 15 minutes.
- After 15 minutes, remove from heat and let sit for 10 additional minutes before fluffing with a fork and adding 2 T lime juice.
- For the "jiggy" greens, heat sesame oil over medium heat in a saucepan.
- Add garlic and red chili and cook until fragrant, about 2 minutes.
- Add bok choy and broccoli. Saute until soft, about 5 minutes.
- Add 1 T fish sauce, toss and set aside.
- To cook the tuna, heat 1/4 c sesame oil over high heat. When oil is hot, but not smoking, sear the tuna for about 2 minutes on each side.
- To serve, plate the coconut rice, then the greens, with the tuna on top. Garnish with scallions and cilantro.
Disclaimer: I received free product from Deiss. All opinions and statements are my own.
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