| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 cups jasmine rice
- Kosher salt
- 2 tablespoons plus 1 1/2 teaspoons coconut oil, melted
- 1 tablespoon plus 1 teaspoon white wine vinegar
- 2 scallions, thinly sliced (white and green parts separated)
- 1/2 to 1 Fresno chile pepper, minced (remove seeds for less heat)
- 3/4 cup pineapple juice
- Juice of 1 lime
- 1 1/2 cups thinly sliced red cabbage
- 2 tuna steaks (about 1 1/4 pounds total)
- 1 avocado, thinly sliced
- 1/2 cup salted corn nuts, lightly crushed
Instructions
- Combine the rice, 2 1/2 cups water and a big pinch of salt in a medium saucepan; bring to a simmer over medium-high heat. Stir, then cover, reduce the heat to low and cook until the liquid is absorbed and the rice is tender, about 15 minutes. Add 1 1/2 teaspoons coconut oil, 1 tablespoon vinegar and the scallion whites to the rice and stir; set aside to cool slightly.
- Meanwhile, combine the chile pepper, pineapple juice and lime juice in a large nonstick skillet over medium-high heat and bring to a simmer. Reduce the heat to medium and cook until reduced to a thin glaze, about 10 minutes. Transfer the sauce to a small bowl and wipe out the skillet. Toss the cabbage, the remaining 1 teaspoon vinegar and a pinch of salt in another small bowl; set aside.
- Season the tuna with salt on both sides. Heat the remaining 2 tablespoons coconut oil in the reserved skillet over high heat until almost smoking. Add the tuna and cook until well browned, 1 to 2 minutes per side. Transfer to a cutting board.
- Divide the rice among shallow bowls. Slice the tuna and lay over the rice along with the cabbage and avocado; drizzle the sauce on top. Sprinkle with the scallion greens and corn nuts.
Nutrition Facts
| Calories | 610 |
| Total Fat | 15 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 56 milligrams |
| Sodium | 757 milligrams |
| Carbohydrates | 75 grams |
| Dietary Fiber | 5 grams |
| Protein | 42 grams |
| Sugar | 7 grams |
Reviews
The proportions are a bit off, I think more sauce and maybe less cabbage, but the rice is absolutely amazing