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Spicy Tuna Cauliflower Rice




Friends! Lately, I’ve been going through the blog and recreating old recipes using different ingredients. I wrote this recipe two years ago to the date! The original dish features shrimp, but I couldn’t help but fall in love with this version so much that I had to share it with you. I hope you love it as much as I do.

Quick note:

This recipe calls for jalapenos, so be sure to use gloves while handling the peppers. Otherwise, your fingers will burn. No joke! Also, I used an entire jalapeno in this recipe, seeds included! Jalapenos lose 50% of their heat index after they cook. If you want a decent amount of spice in your dish, be sure to add the whole jalapeno!


If you plan on tackling this recipe, please take a pic of the finished product and tag me on Instagram: @ursassychef!

Enjoy, Sassy Fam!

Time: 25 Minutes

Yields: 2-4 Servings

Ingredients

1 pound of raw ahi tuna steak


1 head of cauliflower, chopped in small bite-size pieces, but not as small as cauliflower rice

1 jalapeno, diced with seeds

1 small red onion, diced

6 garlic cloves, minced

2 teaspoons + a pinch of Pink Himalayan Salt, divided

1/2 teaspoon of black pepper

3 tablespoons of sugar-free rice wine vinegar, divided


3 tablespoons of liquid amino (Braggs or Coconut), divided

Zest and juice of one lime

5 tablespoons of olive oil, divided

Garnishes (add this after baking the cauliflower)

3/4 cup of chopped cashews

2 tablespoons of chopped cilantro


Method

1. Preheat oven to 400 degrees.


2. Whisk together 2 tablespoons of rice vinegar, 2 tablespoons of liquid amino, zest and juice of one lime, 4 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper into a shallow container. Place the tuna in the container and allow it to marinate. Cover it with a lid and set it aside on the counter. We want to sear the tuna at room temperature, so it cooks evenly.

3. Chop all of the vegetables as listed above.

4. Place the remaining ingredients, including chopped vegetables, leftover spices, vinegar, 1 tablespoon of olive oil (not the garnishes), in a large bowl. Mix until well-combined.

5. Arrange all of the contents from the bowl onto a large non-stick sheet pan. If you do not have a non-stick pan, spray cooking spray on top. If you have a baking mat, place the ingredients on top of the mat. Bake in the oven for 20-23 minutes or until cauliflower is slightly charred.


6. While the cauliflower mixture is roasting, let's prepare the tuna. Place a large saute pan over medium-high heat. Wait 30 seconds before adding 1-2 tablespoons of olive oil into the pan. Allow the oil to spread all over the pan. Place the steak in the pan and cook for 4 minutes. Flip and cook the other side for 4 minutes or to desired doneness. I prefer rare tuna steak. Let the tuna sit for 6-8 minutes before slicing it against the grain.


7. Pull the pan out of the oven and allow it to cool for 10 minutes.


8. Serve the sliced tuna on top of the cauliflower rice. Add the garnishes (cashews & cilantro) on top and mix. Serve immediately!

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