RICE COOKED IN TUNA BROTH, SEARED YELLOWFIN, FRESH HERBS AND MANDARIN LIME.
- Prep time: 30 minutes
- Cook time: 40 minutes
- Total time: 1 hour 10 minutes
- Servings: 4
INGREDIENTS
TUNA BROTH
- Tuna head and bones (yellowfin or other tuna)
- 1 white onion, halved
- 1 carrot
- 1 celery stalk
- 3 cloves garlic
- Cilantro stems
- 1-2 culantro leaves
- Mandarin lime zest
- Black peppercorns
- Salt
RICE
- 2 tbsp olive oil
- 1 small white onion, finely diced
- 1 red bell pepper, finely diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1½ cups long-grain rice
- 3 cups tuna broth
- Salt & black pepper
TUNA
- 500 g / 1 lb fresh tuna loin, cut into large cubes
- Olive oil
- Salt & pepper
FINISH
- Mandarin lime juice, to taste
- Fresh cilantro, chopped
- Fresh culantro, finely sliced
- Optional: chili oil or fresh chili
- Optional: crispy shallots or fried garlic
METHOD
1. Broth
Simmer tuna bones and head with vegetables, herbs, citrus zest, peppercorns, and salt for 30-40 minutes. Strain and keep hot.
2. Rice base
Heat olive oil in a wide pot. Sweat onion and bell pepper until soft. Add garlic, cumin, and smoked paprika.
3. Cook the rice
Stir in rice, coat well, then add hot tuna broth. Season lightly. Cover and cook on low for about 15 minutes. Rest 5 minutes off heat.
4. Tuna
Sear tuna quickly in a very hot pan with oil - colored outside, rare inside.
5. Finish
Fluff rice. Add mandarin lime juice, cilantro, and culantro. Gently fold in tuna.
6. Serve
Finish with herbs and something crunchy if desired.
CHEF NOTE
This isn’t trying to be traditional - just rice cooked in a great broth, with clean citrus and herbs that work naturally with tuna.
By Laurent Dagenais