[bctt tweet=”Simply grilled and glazed yellowfin tuna served on a bed of fragrant forbidden rice accompanied with creamy avocado and spicy gochujang sauce” username=”snapyoursupper”]
A simple grilled yellowfin tuna recipe that will lighten you summer load with its quick prep and refreshing flavor.
There really is nothing like fresh tuna. So light and refreshing it is the perfect protein to keep the heat out of your kitchen and your time freed up for some back yard bean bag toss! Cooked in 2 minutes tuna simply is a blessing of huge proportions when you are running from one baseball game to another.
A classic combination of tuna with avocado provides a creamy component and the spicy gochujang wakes up the dish. When paired with the aromatic nutty forbidden rice you have a perfect light dinner that won’t weigh you down. We actually ate the leftover rice cold the next day and it was great! I am always looking for lunch box staples that won’t make me dread the few minutes nurses actually get for breaks! I hope you give this grilled yellowfin tuna recipe a try and let me know what you think. 🙂
If you like fish recipes check out Jerk Rubbed Salmon with Pickled Golden Raisins, Parsnip Puree and Habanero Dijon Sauce
Simply grilled and glazed yellowfin tuna served on a bed of fragrant forbidden rice accompanied with creamy avocado and spicy gochujang sauce
- 1 tablespoon olive oil
- 2 1 inch pieces fresh ginger peeled and minced
- 6 green onions chopped and whites separated from scallions
- 1 1/2 cups black forbidden rice
- 2 1/2 cups water
- 1/4 teaspoons kosher salt
- 2 tablespoons honey
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon lime zest
- 1/4 cup mayonnaise
- 1 teaspoon honey
- 1 tablespoon gochujang
- 1 teaspoon lime zest
- 1/8 teaspoon kosher salt
- 4 1 inch thick yellowfin tuna steaks
- 2 teaspoons canola/vegetable oil
- 1 medium avocado sliced
- 1/2 teaspoon black sesame seeds
In medium sized saucepan over medium heat add oil, ginger and white parts of green onions. Cook until fragrant; 1 minute. Add rice and stir to combine. Add water and salt to pan and bring rice to a boil. Cover pot and decrease heat to a simmer. Cook for 25-30 minutes.
While rice cooks. In small bowl combine ingredients to tuna glaze . Whisk until smooth and set aside.
In small bowl whisk together all sauce ingredients and set aside.
Preheat grill or grill pan to high heat. Brush tuna steaks with oil and place on grill. Grill each steak 1 1/2 minutes per side for a total of 3 minutes. Remove from grill and brush each steak with the tuna glaze. Allow to rest 5 minutes and slice.
Put cooked forbidden rice onto large serving platter. Top with sliced pieces of tuna steak and drizzle with gochujang sauce. Sprinkle sliced avocados with black sesame seeds and put on platter alternating with tuna slices. Finish with sliced green onions and serve immediately.