John Myers
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Asian Tuna with Coconut Rice
The perfect asian tuna with coconut rice recipe with a picture and simple step-by-step instructions.
Rice:
- 1 Can Coconut milk
- 300 g Basmati rice
- 1 Pc. Lime
Asian tuna:
- 450 g Yellowfin tuna
- 2 bag Green tea
- 1 tsp Sesame seeds white
- 1 tsp Sesame seeds black
- Olive oil
- 100 g Sushi pickled ginger
- 2 Pc. Chopped green onions
- 1 Pc. Chilli red fresh
- Juice of a pink grapefruit
- 0,5 bunch Coriander fresh, chopped
- 3 El Gin
- Soy sauce japanese
- Wasabi
Rice:
- Heat coconut milk, rice and 400ml boiling water in a saucepan, season with salt and pepper, stir a little until the rice is cooked through.
Asian tuna:
- Portion the tuna. Mix the contents of the tea bags with sesame seeds, mix a pinch of salt and pepper and turn the tuna in it. Then fry them in a pan in a little olive oil for about 1 minute on each side.
- Spread the ginger, grapefruit and gin on serving plates and serve the tuna on top. Sprinkle with spring onions and coriander and serve with rice and lime wedges.
- Mix Japanese soy sauce and wasabi and serve with it.
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