Grapefruit-Ginger Seared Tuna w/ Coconut Rice

Name: Grapefruit-Ginger Seared Tuna w/ Coconut Rice
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
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)

October 31, 2015 0 comments Article Lunch, Main Course, Recipes, Seafood, Side Dishes, Vegetables

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

5 from 2 votes

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Prep Time 45 mins

Cook Time 25 mins

Total Time 1 hr 10 mins

Servings servings

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.