Grilled Tuna with Ginger Pineapple Salsa & Jasmine Rice
Ingredients
For the Rice:
1/2cupsof water
1cupof Jasmine rice
pinchof Kosher salt
For the Salsa:
1/2sliced fresh pineapple, core removed
1seeded red bell pepper
2seeded Serrano peppers
1medium size sweet onion cut into 1/2" thick slices
1tablespoonsof finely minced fresh ginger
3 to 4tablespoonsof olive oil
juice of 1 lemon
juice of 1 lime
4tablespoonsof 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
2tablespoonsof olive oil
Kosher salt and fresh cracked pepper to taste
Instructions
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.
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.
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.
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.