What you'll be getting:

Seared Tuna with Brown Rice and Seasonal Veggies 

Per Serving

5 oz Ahi tuna (marinated in whole grain mustard, rice vinegar, garlic, onion, salt, and pepper)

1/4 c brown rice 

100 g veggies (zucchini, kale, asparagus, onions tossed with oil, salt, and pepper) 

1 T avocado oil

2 T seasoning sauce (lemon juice, lime juice, whole grain mustard, garlic, onion, fines herbes, salt, and pepper) 

Equipment needed: sautee pan, pot of water

Start boiling your water for the rice, you do not need to measure as you will be draining excess water. When the water reaches a full boil, add rice. Set a timer for 12 minutes. 

When there are 7 minutes remaining, start heating the oil in a pan. 

Let the oil get hot before adding the fish. When hot, add tuna and sear for 1 minute on each side. 

After the fish has cooked, place it on a cutting board. 

When the timer for the rice goes off, drain any excess water. 

Slice the tuna and place on top of the veggies. Drizzle the seasoning sauce over top and enjoy. From start to finish this dinner takes less than 20 minutes. 

In the pan that had the fish, add your veggies. Add 2 T of water per serving to deglaze the pan. Sautee until the rice timer goes off. When the timer goes off, cover with a lid and remove from the heat.

Plate up the rice and veggies. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

 541-360-2630