YOUR SOLIN GENERATED RECIPE
Seared Tuna Steak with Steamed Asparagus and Brown Rice
Pan-seared yellowfin tuna served over nutty brown rice and steamed asparagus, finished with a drizzle of coconut aminos and toasted sesame seeds.
INGREDIENTS
4.4 ounces Yellowfin Tuna Steak
1 cup Cooked Brown Rice
1 cup Asparagus
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Coconut Aminos
1 teaspoon Sesame Seeds
PREPARATION
Rinse the brown rice and cook according to package directions until tender and fluffy.
Trim the woody ends off the asparagus and steam over boiling water for 4-5 minutes until bright green and crisp-tender.
Pat the tuna steak dry with a paper towel and season lightly with sea salt and black pepper.
Heat half of the olive oil in a cast-iron skillet over high heat until just smoking.
Sear the tuna for 1-2 minutes per side for a rare to medium-rare center, then remove from heat.
Toss the steamed asparagus and cooked rice with the remaining olive oil.
Slice the tuna and serve over the rice and asparagus, drizzling with coconut aminos and a sprinkle of toasted sesame seeds.