Ahi Steak With Spicy Rice [Video Recipe]

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Seared Tuna With Costa Rican Flare

The secret of seared steak is to let it marinate for just the right amount of time. For fish, 20 minutes is tops! If you’re not a big fan of raw fish you can also bake or fry it. Buy sushi grade tuna and slice thinly to allow for the full flavor to absorb. This is also a really delicious protein to add to spinach salads and green-inspired dishes. Enjoy on a patio with a glass of wine on a summer’s day! I discovered seared tuna pretty much everywhere the last time I was in Costa Rica – definitely a locals favorite.

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Why It’s Awesome

This dish is meaty and flavorful, popular for people missing their land animals… that sounds terrible, doesn’t it? To those of you who stumbled upon this recipe randomly, you should know that all of the meals I created for my weight loss retreat in Whistler are gluten, wheat, dairy, soy and meat free. I really love the rawness of tonight’s meal!

Ingredients (1 Portion)

1 Clove of Garlic & Small Onion
1 teaspoon of Sesame Seeds
Chili Powder and Paprika to taste
1 Lemon
4-5 Broccoli (bite sized) Florets
Handful of Spinach
¼ Red Bell Pepper
4 oz Ahi Tuna
½ cooked Cup Of Brown Rice
2 tablespoons of pre-made Salsa
Veggie Broth or Water

NOTE: At Whistler Fitness Vacations we pre-make the rice and salsa, normally because our guests are too darn tired at the end of the day to stand up too long in the kitchen! You can also plan ahead by making these things in advance. They last a couple of days in the fridge.

How We Make It At WFV

Fill bowl with juice from squeezed lemon and soak tuna in it for 15 minutes. Get the most out of the lemon by sticking a fork in it and twisting until fully juiced. Cut stems of spinach. Chop broccoli, garlic and onion. Slice red pepper.

Pour a few tablespoons of broth into a pan and cook over medium heat until it bubbles. Add onion, garlic, paprika and chili spices to pan, Cook until tender. Add broccoli and red pepper, cook until crispy, remove from heat and mix with raw spinach.

Place rice in pan, stirring with wooden spoon until very hot. Preheat new pan, pour in broth to taste and cook tuna in bubbling liquid for 2 minutes on each side, until lightly crusted. The inside will stay pink, but if it is too undercooked for you, bake at 375°F/180°C for 10 minutes before searing. Top with sesame seeds and serve with salsa.

Calories 373 | Carbohydrates 61g | Protein 30g | Fat 2.5g

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About the Author

Cat Smiley

Cat Smiley

Hello! I’m Cat, Master Trainer and owner of Whistler Fitness Vacations. We’re a luxury weight loss retreat for women of beginner fitness levels. Click here to go to our home page and find out about our amazing programs!

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About Cat

Cat Smiley (@icatsmiley) is one of Canada’s leading body transformation specialists, and the owner of Whistler Fitness Vacations. CATSMILEY.com

   

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