YOUR SOLIN GENERATED RECIPE
Grilled Tuna and Rice Bowl with Corn and Cucumber
Seared tuna steak served over fluffy jasmine rice with charred corn and crisp cucumber, finished with a splash of zesty lime.
INGREDIENTS
140g Yellowfin Tuna Steak
80g Cooked Jasmine Rice
45g Sweet Corn
50g Cucumber
5g Olive Oil
25g Avocado
1 tbsp Lime Juice
PREPARATION
Cook the jasmine rice according to package directions and set aside to keep warm.
Season the fresh tuna steak lightly with sea salt and cracked black pepper.
Heat the olive oil in a grill pan or cast-iron skillet over medium-high heat.
Sear the tuna steak for approximately 2 minutes per side for a perfect medium-rare finish.
In the same pan, toss the sweet corn kernels for 2-3 minutes until they are slightly charred and golden.
Thinly slice the cucumber into rounds and dice the avocado into small cubes.
Slice the seared tuna into thick strips.
Assemble the bowl by placing the rice at the base, then topping with the tuna, charred corn, cucumber, and avocado.
Drizzle the entire bowl with fresh lime juice just before serving for a bright, citrusy finish.