Seared Tuna with Citrus Rice and Avocado Mango Salad

Seared Tuna with Citrus Rice and Avocado Mango Salad

• 2 Tbsp Canola oil
• 2 Tbsp Fresh Ginger (minced)
• ½ tsp. Cumin
• 4 cup Water
• 1 tsp Salt
• 2 cup Basmati rice
• 1 each Orange (zested, juiced)

• 4 6oz Tuna Steaks
• 1 tsp kosher salt
• 3 tbsp five spice
• 2 tbsp Canola oil

• 2 each mangoes (diced)
• 2 each Avocados (diced)
• 3 each Scallions (minced)
• 2 tbsp Lime juice
• Salt To Taste

1. Start with a medium sauce pot over medium heat. Next add oil, ginger, and cumin. Cook this until whole kitchen smells great (about three minutes).
2. Add water and bring to boil. Stir in rice and salt and reduce heat to low and cover. Cook for 15-20 minutes or until rice is tender. Finish rice bye stirring in zest and juice.
3. While the rice is cooking, combine mangoes, avocados with scallions and lime juice. Season with salt and let stand for flavors to combine.
4. Lastly to prepare tuna, simply coat tuna steaks on both sides with salt and just one side with five spice. In a large sauté pan, heat canola oil over medium high heat or until almost smoking. Sear five spice side of tuna down first for about 3 minutes. Flip steaks and cook until desired doneness.
5. Serve tuna steaks over citrus rice and top with salad; serve with a slice of lime.