Tuna Steak with Chilli Lemon Rice and Balsamic Rocket

January 27th, 2007


Lemon and chilli are great flavours with tuna and this dish is zingy and fresh.

Chop up a red onion and a pepper and fry them in chilli olive oil (or a chopped chilli in plain olive oil) for a few minutes. Stir in however much rice you want and the juice of about half a lemon, ensuring the rice is coated well. Add enough water for your amount of rice (usually twice the amount of water to rice), bring to the boil then put on a lid and simmer for about 10 minutes until the rice is cooked through. Drain the rice then add more lemon juice to taste and some chopped parsley.

Pan fry the tuna steak for a few minutes each side (depending on the size of your steak). It won’t take long to cook at all and be careful not to over cook it – keep it still pink in the middle.

Serve with rocket drizzled with a little balsamic vinegar.

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    3 Responses to “Tuna Steak with Chilli Lemon Rice and Balsamic Rocket”

    1. Kc Says:

      Good job, Julia! You are wonderful. Keep at it!

      I will try your recipe tonight :) Yum!

    2. novella byrd Says:

      I am from Texas in the US. What is Balsamic Rocket and what kind of chili did you use?

    3. Julia Says:

      Thanks KC! x

      Hello novella, balsamic rocket is just my name for rocket leaves drizzled with balsamic vinegar. I used a medium red chilli (not too hot for me!).

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