Ginger-Soy Seared Tuna, Grilled Limes and Chile Sauce with Coconut Rice

Recipe - Welcome

Servings4

Cook Time90 Minutes

Calories485

Ingredients

1/4 cup soy sauce

2 Tbs rice wine vinegar

1 Tbs sesame oil

1 Tbs fresh ginger, grated

1 clove garlic, minced

1/2 tsp lime zest, plus more for garnish

4 (6 oz) tuna steaks

vegetable oil, for grilling

2 large limes, sliced 1/4-inch thick

2 Tbs sweet chile sauce

2 tsp fresh lime juice

1 tsp hot sauce

COCONUT RICE: 1 cup jasmine rice

1 1/2 cups water

1/2 cup canned unsweetened coconut milk

1/2 tsp salt

1/2 cup edamame, shelled

2 tsp fresh cilantro, chopped

1/2 cup coconut flakes, toasted

Directions

In a small bowl, combine soy sauce, vinegar, sesame oil, ginger, garlic and lime zest. Place tuna steaks in a shallow dish, and pour in the marinade. Marinate for 30 minutes, turning fish over halfway through marinating time.
Heat grill to medium-high heat. Brush the grill grates with oil. Add the tuna and lime slices to the grill. Cook tuna for 2 to 4 minutes per side for rare to medium or longer to cook through. Grill limes for 1 minute on each side to caramelize and char.
To make the sauce, combine chile sauce, lime juice and hot sauce. Serve the tuna with grilled limes and sauce.

COCONUT RICE:

Rinse and drain rice in cold water. Place in a saucepan with water, coconut milk and salt. Place the pot over high heat, and bring to a boil. Stir; reduce heat to low. Cover the pan tightly with the lid. Continue cooking for 15 minutes or until all liquid is absorbed. Remove pan from the heat, and let stand for 10 minutes. Stir in the edamame and cilantro. Top with coconut flakes.

Nutritional Information

Calories: 485, Fat: 10 g (6 g Saturated Fat), Cholesterol: 68 mg, Sodium: 1394 mg, Carbohydrates: 50 g, Fiber: 4 g, Protein: 48 g.

0 minutes

Prep Time

90 minutes

Cook Time

Servings

485

Calories

Shop Ingredients

Makes 4 servings

1/4 cup soy sauce

Brookshire's Authentic Soy Sauce - 10 Fluid ounce

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$2.49 was $2.69$0.25/fl oz

2 Tbs rice wine vinegar

Nakano Rice Vinegar, Mild & Mellow, Natural - 12 Fluid ounce

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$3.99$0.33/fl oz

1 Tbs sesame oil

KA-ME Sesame Oil, Blend - 7 Ounce

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$8.49$1.21/oz

1 Tbs fresh ginger, grated

Not Available

1 clove garlic, minced

Not Available

1/2 tsp lime zest, plus more for garnish

Not Available

4 (6 oz) tuna steaks

Fresh Tuna Steak - 0.78 Pound

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$7.79 avg/ea$9.99/lb

vegetable oil, for grilling

Not Available

2 large limes, sliced 1/4-inch thick

Not Available

2 Tbs sweet chile sauce

Mae Ploy Sweet Chilli Sauce - 12 Ounce

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$4.59$0.38/oz

2 tsp fresh lime juice

Not Available

1 tsp hot sauce

Frank's RedHot Original Cayenne Pepper Hot Sauce - 12 Ounce

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$4.29$0.36/oz

COCONUT RICE: 1 cup jasmine rice

Brookshire's Long Grain Jasmine Rice - 5 Pound

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$7.49 was $7.99$1.50/lb

1 1/2 cups water

Not Available

1/2 cup canned unsweetened coconut milk

Full Circle Market Organic Coconut Milk - 13.5 Fluid ounce

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$2.49$0.18/fl oz

1/2 tsp salt

Brookshire's Iodized Salt - 26 Ounce

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$0.99$0.04/oz

1/2 cup edamame, shelled

Seapoint Farms Edamame - 12 Ounce

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$3.49$0.29/oz

2 tsp fresh cilantro, chopped

Not Available

1/2 cup coconut flakes, toasted

Brookshire's Sweetened Coconut Flakes - 14 Each

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$2.99$0.21 each

Nutritional Information

Calories: 485, Fat: 10 g (6 g Saturated Fat), Cholesterol: 68 mg, Sodium: 1394 mg, Carbohydrates: 50 g, Fiber: 4 g, Protein: 48 g.

Directions

In a small bowl, combine soy sauce, vinegar, sesame oil, ginger, garlic and lime zest. Place tuna steaks in a shallow dish, and pour in the marinade. Marinate for 30 minutes, turning fish over halfway through marinating time.
Heat grill to medium-high heat. Brush the grill grates with oil. Add the tuna and lime slices to the grill. Cook tuna for 2 to 4 minutes per side for rare to medium or longer to cook through. Grill limes for 1 minute on each side to caramelize and char.
To make the sauce, combine chile sauce, lime juice and hot sauce. Serve the tuna with grilled limes and sauce.

COCONUT RICE:

Rinse and drain rice in cold water. Place in a saucepan with water, coconut milk and salt. Place the pot over high heat, and bring to a boil. Stir; reduce heat to low. Cover the pan tightly with the lid. Continue cooking for 15 minutes or until all liquid is absorbed. Remove pan from the heat, and let stand for 10 minutes. Stir in the edamame and cilantro. Top with coconut flakes.