Seared Ahi Tuna Steaks With Coconut Rice and Arugula Salad with Orange Ginger Vinaigrette

Overall Recipe Rating
Seared Ahi Tuna Steaks With Coconut Rice and Arugula Salad with Orange Ginger Vinaigrette
13 votes, 4.23 avg. rating (86% score)

Difficulty: Beginner

Preparation Time: 10min

Yields: 4 Servings

Total Time: 40min


For the Tuna

  • 4-6 oz. Ahi Tuna Filets
  • 1 Tbsp Canola or Grape Seed Oil
  • Kosher Salt
  • Freshly Ground Black Pepper

For the Rice

  • 1 Cup White Rice, Jasmine preferred
  • 2 Cups Water
  • 2 Tbsp Coconut Oil

For the Arugula

For the Vinaigrette

  • ¼ oz. Frozen Orange Juice Concentrate, defrosted
  • ½ Cup Canola Oil
  • 2 Tbsp Grated Fresh Ginger
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Maple Syrup
  • 1 Tbsp Red Wine Vinegar
  • Kosher Salt
  • Freshly Ground Black Pepper

These seared ahi tuna steaks with coconut rice recipe  is a delicious, easy and healthy dish that can be on the table in no time. Ahi or Yellowfin can be used here. The vinaigrette is a great dressing that can be used on most salads.



Bring 2 cups water, coconut oil, and rice to a boil. Reduce to a simmer and cover. Cook 20 minutes turn off heat and let stand covered for 10 additional minutes. While rice is cooking, prepare the vinaigrette by putting all of the vinaigrette ingredients in a blender, and blend until smooth and emulsified. Check seasoning and adjust with the salt and pepper and vinegar if necessary.


Wash and dry all ingredients. Finely slice 4 of the green onions on the bias using white and pale green parts only. Coarsely chop half of the cilantro. Add baby arugula, green onion, and cilantro together in a mixing boll, and dress with a ¼ cup of the vinaigrette, tossing to coat. Reserve the remaining vinaigrette to the side.


Season the filets with salt and pepper. Pre-heat a non-stick 10-inch skillet over high heat for 5 minutes. Add the oil. When the oil is just starting to smoke add the filets, and cook for 1-2 minutes on each side. Thinly slice the tuna steaks across the grain. On a plate place about 1 oz. of the dressed arugula in the center. On top of the arugula place about 1 cup of the cooked rice and flatten into a circle about 1 inch high and 4 inches in diameter (a ring mold can be used if available). Place the sliced tuna steaks on top of the rice and drizzle a couple of tablespoons of the reserved vinaigrette on top of the steaks.