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Grapefruit-Ginger Seared Tuna w/ Coconut Rice

Grapefruit-Ginger Seared Tuna w/ Coconut Rice

5 from 1 vote
Prep Time 45 mins
Cook Time 25 mins
Total Time 1 hr 10 mins
Servings 2 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.
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