Recipe - Seared Tuna with Coconut Rice | Distant Shores Sailing Newsletters

Recipe - Seared Tuna with Coconut Rice

Thanks for the great response I got to the suggestion of posting favourite cruising recipes. I love cooking onboard and obviously you do too!

Several requests for seafood recipes came in via email and Facebook over the last couple of weeks so here's a very simple recipe I’d like to share with you for Seared Tuna that I adapted from a recipe in Jamie Oliver's 15 Minute Meals. It's an absolutely delicious meal that always “wows” dinner guests, yet is SO easy to prepare.

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I posted this recipe on the Distant Shores Facebook Page a few months ago and people seemed to really enjoy it. By the way, if you like social media I invite you to “Like” the Distant Shores Page, ask questions and join in the discussions. It's lots of fun!

Seared Tuna with Coconut Rice
serves 4

4 fresh tuna fillets (ask for these at your local seafood shop or lucky you if you catch your own tuna!)
2 tbsp sesame seeds (optional)
1 tsp green tea powder (simply take a tea bag of green tea, rip it open and use one teaspoon of the powder. Oregano also works well.)
Salt and pepper
½ tsp vegetable or sesame oil

270g can of reduced fat coconut milk (I often use dried coconut milk powder which is handy on the boat.)
1 cup Basmati rice
1 cup boiling water
Pinch of salt

1 yellow zucchini, sliced and sautéed or grilled (I like use a grill pan)
A handful of baby spinach leaves or large leaves, chopped. (I’ve used lettuce in a pinch. Chopped green onion is nice too.)
Slivers of pickled ginger

For the rice: Place the coconut milk, rice, boiling water and salt into a medium saucepan over medium-high heat. Bring to the boil, then reduce heat to a simmer, cover and cook for about 10 minutes, until the liquid is absorbed. Remove from the heat and let sit while you prepare the rest of the meal.

For the tuna: Mix the sesame seeds, if using, with the green tea, salt and pepper on a plate, then press each tuna fillet into the mixture until all sides of the tuna are coated. Heat the oil in a frying pan or grill pan over high heat, then add the tuna and cook for 30 seconds on each side, until barely cooked on the outside and still raw on the inside. If you prefer it a little more well done like we do, cook it a little longer, about 60-90 seconds a side. It doesn’t take much. Remove from the heat. Spoon rice out onto each plate and place a fillet on top of the rice on each plate. Garnish with spinach leaves, slices of zucchini and pickled ginger slivers. Serve and enjoy!

If you like this recipe please feel free to forward it to friends...

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