Seared Tuna with Cauliflower Fried Rice

Seared Tuna - Courtesy of Handy Eats

Cauliflower Fried Rice - Adapted from Once Upon a Chef Blog

https://www.onceuponachef.com/recipes/cauliflower-fried-rice.html

I made my much anticipated trip to the Italian market yesterday (Mazzaro's here in St. Pete), and they had some amazing ahi tuna. I figured I'd pair that with some cauliflower fried rice. For the tuna, this is a marinade I've been using for years and eyeball it every time - so, please take the measurements with a grain of salt and just taste test to ensure its to your liking. As for the fried rice, that would be great served on its own, or with any other protein as well. Enjoy!

Servings: 2-3

Ingredients:

Tuna Steak

12-16 oz tuna steak (I used ahi)

1/4 cup reduced-sodium soy sauce

1/2 tsp fresh ginger

1 tsp rice vinegar

1 tsp sesame oil

1/2 tsp dijon mustard

juice of 1/2 lime

Cauliflower Fried Rice

1 head cauliflower, riced (I used the food processor, but you can also buy this frozen)

2 large eggs, beaten

dash of ground pepper

dash of salt

3/4 - 1 cup green onions, chopped

3 garlic cloves, minced

1 tb fresh ginger

4 tb reduced-sodium soy sauce

1/4 tsp crushed red pepper flakes (optional)

3/4 tsp sugar

1 tsp rice vinegar

1 tsp sesame oil

3 vegetable oil or olive oil, split

3/4 cup carrots, shredded

1/4 cup peanuts or cashews, crushed (optional)

Directions:

Tuna Steak

Mix together all ingredients for the tuna steak marinade and let marinate at room temperature for 30 minutes before cooking. When ready, heat 1 tb oil over medium-high heat and sear the tuna on each side for approximately 1-2 minutes, depending on your liking. This will come out rare and still cold in the middle. If you'd like it cooked through more, I'd suggest 3 minutes per side, depending on the thickness. When done, slice and top with toasted sesame seeds.

Cauliflower Fried Rice

While the tuna is marinating, heat 1 tb of vegetable or olive oil over medium heat. Add the eggs and a dash of salt, and scamble. Set aside and wipe the pan clean. Add the additional olive oil/vegetable oil and add the green onions, garlic, and ginger. Cook for 2-3 minutes. Add in the riced cauliflower, soy sauce, red pepper flakes, and sugar. Cook for 2-3 minutes. Add the carrots (and other vegetables you may want to add) and cook for an additional 2-3 minutes. Stir in the rice vinegar, sesame oil, nuts (if using) and the scrambled eggs. Serve hot with the tuna.