TUNA WITH GREEN RICE & TOMATO SALSA


COOKBOOK: Mag Recipe


Never over-cook tuna! Best to undercook than over cook. The perfect way is to sear it medium -rare.

What an amazing fish to eat when it is cooked to perfection!

Cooks quickly and tastes amazing. Accompanied by a green rice risotto dish and a tomato salsa, it was a top restaurant dish , homemade.


Must try!


Hope you enjoy




RECIPE

Serves 6


6 tuna steaks (if too large , cut in half)


GREEN RICE

2 tablespoons of olive oil

40g butter

2 cups long grain rice

6 shallots, sliced finely

2 bunches of english spinach

2 handfuls of parsley, chopped

4 cloves garlic, chopped finely

2 red chilli, chopped finely

3-6 cups of chicken stock

salt and pepper


TOMATO SALSA

2 large tomatoes, diced

1 red onion, diced or shredded

1 small red capsicum, diced

1 handful of parsley, chopped

3 tablespoons olive oil

2 tablespoons cider vinegar

salt and pepper


Place the spinach leaves in a pot and add a very small amount of water (1/2 cup). Add salt and pepper. Keep stirring until leaves have wilted. Remove from heat and drain as much of the water as you can. Leave to cool. Once cool, take spinach and chop lightly.


Heat a tablespoon of olive oil and fry the garlic and chilli for a moment. Add red onion and allow it to cook for 1-2mins. Add salt and pepper to season. Take off heat and allow it to cool off in the pan.

Brush the tuna pieces with olive oil. Add a generous amount of salt and pepper to the tuna.

Heat up a frying pan and sear the tuna pieces. Add salt and pepper to the otherside of each. Allow the four sides of the tuna to sear on the pan. This should take approx 3-4mins for a medium rare on a medium size steak.


Add tomato and cucumber to the onion mixture and combine well. Set aside.


Heat 1 tablespoon of olive oil and butter in a deep pot. Lightly fry the shallots. Add the rice and stir until rice is well coated with the oil. Gradually add approx 3 cups of the chicken stock. I like to keep stirring my rice frequently.

Add the spinach, parsley, watercress and salt and pepper for taste. Cooking time should be based on the rice package. If in the last 5 minutes of cooking the rice it appears to be drying up, add 1 cup intervals of the extra stock. The rice must be cooked through before removing from heat.


Serve rice, salsa and and tuna in a deep bowl.












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