Tuna Steak with Edamame and Rice Salad
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 3 Tbsps vegetable oil
- 2 onions (diced)
- 1 clove garlic cloves (diced)
- 1 Tbsp brown sugar
- 3 unwaxed Oranges (1 zested and flesh diced, 2 juiced)
- 2 Tbsps Cider vinegar
- cayenne pepper
- 1 ¼ cups Long grain rice
- 2 cups Mushrooms (chopped)
- 1.333 cups green soybean (fresh or frozen)
- 4 slices Tuna (approx. 160 g each)
Preparation steps
1.
Heat 1 tbsp oil in a small pan and fry the onions and garlic until golden brown. Add the sugar and allow to caramelise slightly. Deglaze with the orange juice and vinegar. Add the diced orange and simmer for around 10 minutes, stirring occasionally, until slightly thickened. Season to taste with salt and cayenne pepper.
2.
Boil the rice in twice the volume of salted water for around 20 minutes until cooked.
3.
Heat 1 tbsp oil in a frying pan and briefly fry the mushrooms. Add the beans, deglaze with a little water and braise for around 8 minutes until cooked. Mix through the rice and season to taste with salt and ground black pepper.
4.
Season the fish with salt and ground black pepper. Heat the remaining oil in a non-stick frying pan and fry the tuna for around 1 minute on each side. Remove from the pan and cut into slices. Arrange on plates on top of the rice, pour over the orange sauce and serve garnished with orange zest.
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