Seared Tuna with Mexican Rice.
Tuna steaks are just a joy, seared on the outside and pink in the middle. Accompanied with my own Mexican rice, what can I say .......... Just divine.
The tuna is juicy perfectly cooked and mild in taste, combined with the fresh tasting bite of the Mexican rice.
You will need;
2 – Tuna Steaks
A Little Olive oil
For the Mexican Rice
200 Gm - Long Grain Rice
1 – Red Pepper (finely chopped)
1 400 Gm can - Kidney Beans (drained and rinsed)
1 teaspoon - Chilli Powder
2 - Vegetable Stock Cubes
400 Ml – Water
Salt and Freshly Ground Pepper to Taste
Put the rice and 300 Ml of water in a saucepan and bring to the boil.
Add the vegetable stock cubes, mix well cover and simmer on a low heat for 10 minutes.
While the rice is simmering stir fry the pepper on a medium to high heat for 1 minute then add the chilli powder and fry for a further 2 minutes.
When the rice has simmered for 10 minutes stir in the peppers and add a further 100 Ml of water and season, then simmer for a further 2 minutes.
Add the beans and simmer for 1 minute longer, then keep warm while you cook the tuna.
Now sear the tuna on a griddle pan for 2 – 3 minutes on each side, longer if that is your preference.
Serve immediately with the rice.