Grilled Tuna with Ginger Pineapple Salsa & Jasmine Rice

Grilled Tuna with Ginger Pineapple Salsa & Jasmine Rice

Grilled Tuna with Ginger Pineapple Salsa & Jasmine Rice
 
Ingredients
For the Rice:
  • ½ cups of water
  • 1 cup of Jasmine rice
  • pinch of Kosher salt
For the Salsa:
  • ½ sliced fresh pineapple, core removed
  • 1 seeded red bell pepper
  • 2 seeded Serrano peppers
  • 1 medium size sweet onion cut into ½" thick slices
  • 1 tablespoons of finely minced fresh ginger
  • 3 to 4 tablespoons of olive oil
  • juice of 1 lemon
  • juice of 1 lime
  • 4 tablespoons of chopped fresh cilantro
  • Kosher salt and fresh cracked pepper to taste
For the Tuna:
  • one 18 ounce fresh tuna steak (or two 9 ounce steaks)
  • 2 tablespoons of olive oil
  • Kosher salt and fresh cracked pepper to taste
Instructions
  1. Rice: Add water to a small pot and bring it to a boil. Once boiling slowly stir in rice and salt and put a cover on the pot and turn the heat to low and let it sit for 18 to 20 minutes. Once cooked, using a fork break up the rice. Keep cover on to stay warm.
  2. Salsa: Coat the pineapple, peppers and onion with ginger, olive oil, salt and pepper and place them on a hot grill (450° to 550°) for 5 to 6 minutes on each side or until caramelized. Once cooked chop the vegetables up and mix them in a large bowl with juices, cilantro and adjust the seasonings with salt and pepper.
  3. Tuna: Pour the olive oil on a plate and dip the tuna in the oil taking care to coat on all sides. Season the tuna with salt and pepper and place it on a very hot grill (450° to 550°). It will take 3 to 4 minutes for a large tuna steak to cook until medium-rare. NOTE: adjust cooking times for thickness of tuna steak.
  4. To Plate: Serve the rice along side of the salsa and place the tuna right on top. Garnish with micro greens or fresh cilantro leaves.

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