Entrée: United States – Pan-Seared Floridian Tuna Steak with Pepper Relish and Basmati Rice

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 5 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 tuna fillets (6–8 oz (170–225 g) each)
1 cup (190 g) basmati rice
2 cups (480 ml) water
2 tbsp (30 ml) olive oil, divided
1 tbsp (15 ml) soy sauce
1 / 2 tsp (2.5 ml) freshly ground black pepper
1 green bell pepper, finely diced
2 green onions, thinly sliced
1 small carrot, julienned or finely grated
Salt to taste

Show original ingredient measurements

2 tuna fillets (6–8 oz / 170–225 g each)
1 cup (190 g) basmati rice
2 cups (480 ml) water
2 tbsp (30 ml) olive oil, divided
1 tbsp (15 ml) soy sauce
1 / 2 tsp freshly ground black pepper
1 green bell pepper, finely diced
2 green onions, thinly sliced
1 small carrot, julienned or finely grated
Salt to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse basmati rice and cook with 2 cups (480 ml) water according to package instructions; keep warm.
2. Combine 1 tbsp (15 ml) olive oil, soy sauce, and black pepper; brush over both sides of the tuna fillets and let rest 5 minutes.
3. Toss diced green bell pepper, green onions, and carrot with remaining 1 tbsp (15 ml) olive oil and a pinch of salt to make the relish; set aside.
4. Heat a heavy skillet over high heat until hot. Add tuna and sear 1.5–2 minutes per side for rare–medium-rare (longer to desired doneness).
5. Remove tuna, let rest 2 minutes, then slice across the grain.
6. Serve tuna slices over basmati rice and spoon the pepper relish on top.

1. Rinse basmati rice and cook with 2 cups water according to package instructions; keep warm.
2. Combine 1 tbsp olive oil, soy sauce, and black pepper; brush over both sides of the tuna fillets and let rest 5 minutes.
3. Toss diced green bell pepper, green onions, and carrot with remaining 1 tbsp olive oil and a pinch of salt to make the relish; set aside.
4. Heat a heavy skillet over high heat until hot. Add tuna and sear 1.5–2 minutes per side for rare–medium-rare (longer to desired doneness).
5. Remove tuna, let rest 2 minutes, then slice across the grain.
6. Serve tuna slices over basmati rice and spoon the pepper relish on top.