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.
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
Freshly Ground Black Pepper
For the Rice
1 Cup White Rice, Jasmine preferred
2 Cups Water
2 Tbsp Coconut Oil
For the Arugula
5 oz. Baby Arugula
1 Bunch of Green Onions, thinly sliced
1 Bunch of Cilantro, chopped
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
Freshly Ground Black Pepper
FOR THE RICE AND THE VINAIGRETTE
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.
FOR THE SALAD
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.
FOR THE FILETS
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.
To check the shrimp for doneness, pick one up and look at where it was deveined. It should have just a a hint of a translucent color to it. Remove the shrimp from the pan. The shrimp will finish cooking from the carry-over heat in the shrimp. Repeat with remaining shrimp. Transfer to a bowl. Drain pasta. Return pasta to the pot and let cool slightly. Add ¾ of a cup of pesto to the pasta and with a pair of tongs, stir to combine. Traditionally, you want just enough of the pesto on the pasta to coat, however a little more can be added if you like. Add ½ cup pesto to the bowl with the shrimp in it. Toss to combine.
Using your tongs, place some pasta in a serving bowl and add 6 or 7 shrimp. Sprinkle with the crumbled Cotija cheese and serve.
*You will want your seasoned cooking water to taste like the ocean. I have found that 2-3 tablespoons of kosher salt added to the pot of water will do the trick. I prefer my food heavily seasoned (not salty! Just seasoned correctly so the flavors come alive) so I would tend to use the 3 tablespoons of salt for my palette but you can start with 2 tablespoons and see what that does for you.