For an extra layer of flavor, toast the brown rice in the skillet with the olive oil for a few minutes before adding the water. This will give the rice a nutty aroma and enhance its texture. Feel free to substitute the edamame with other vegetables like peas, green beans, or even chopped asparagus. Fresh herbs like parsley, dill, or tarragon can be added to the rice pilaf for a brighter, fresher flavor. If you prefer a more pronounced orange flavor, add a splash of orange liqueur, such as Cointreau or Grand Marnier, to the sauce along with the orange juice. When searing the tuna, make sure the skillet is hot before adding the fish. This will help to create a nice crust and prevent the tuna from sticking to the pan.
Tuna with Rice Pilaf
-
PREP TIME15 mins
-
COOK TIME1 hrs
-
TOTAL TIME1 hrs 15 mins
-
SERVING4 People
-
VIEWS9
Aromatic and satisfying, this dish combines perfectly seared tuna steaks with a fragrant rice pilaf, infused with the subtle sweetness of orange and the gentle spice of thyme. A culinary journey in a single pan, it’s an adaptable recipe, encouraging your own creative touches for a personalized dining experience.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate34 g
-
Cholesterol51 mg
-
Fiber3 g
-
Protein30 g
-
Saturated Fat1 g
-
Sodium191 mg
-
Sugar2 g
-
Fat9 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
45 mins
Prepare the Rice Pilaf: In a medium saucepan, combine the brown rice and 2 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 45 minutes, or until the rice is tender and the water is absorbed. (45 minutes)
02
Step
7 mins
Sauté Aromatics: While the rice is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Season with thyme and 1/4 teaspoon of black pepper. (7 minutes)
03
Step
5 mins
Incorporate Edamame: In a separate small saucepan, bring water to a boil. Add the frozen edamame and cook for 5 minutes, or until tender-crisp. Drain the edamame and gently stir it into the cooked rice mixture. (5 minutes)
04
Step
6 mins
Sear the Tuna: Heat the remaining 1 tablespoon of olive oil in the same skillet over medium-high heat. Pat the tuna steaks dry with paper towels, then rub them with the remaining 1/4 teaspoon of black pepper and the salt. Sear the tuna steaks for 2-3 minutes per side for medium-rare, or longer depending on your desired doneness. Remove from skillet and set aside to rest. (6 minutes)
05
Step
9 mins
Create the Orange-Chive Sauce: Add the chopped shallots to the skillet and cook over medium heat for 2-3 minutes, or until softened. Increase the heat to high and pour in 3/4 cup of water. Cook, stirring occasionally, until the liquid is reduced to about 1/2 cup, about 5-7 minutes. Stir in the minced chives, orange zest, and orange juice. (9 minutes)
06
Step
0 mins
Assemble and Serve: Arrange the rice pilaf on plates. Place a seared tuna steak over each serving of rice. Drizzle generously with the orange-chive sauce. Serve immediately and enjoy!
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Merritt Turner
Jun 25, 2025I wasn't sure about the orange zest, but it turned out amazing. My family loved it!
Odie Von
Jun 24, 2025The rice pilaf was a hit! I will definitely make this again. I used quinoa instead of rice because it was what I had on hand.
Elbert Klein
Jun 23, 2025This recipe was surprisingly easy and the flavors were fantastic! The orange-chive sauce really elevated the tuna.
Vernon Pouros
Jun 19, 2025I added a bit of ginger to the sauce and it was delicious. Thanks for the great recipe!