Seared Tuna with Mexican Rice.

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.

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The Artist Tony Rose