Dinner
Seared Tuna and Coconut Moqueca Rice Bowl
Moqueca Tuna Sashimi Don
Sashimi-grade tuna seared rare and fanned over short-grain rice, bathed in Bahian moqueca sauce made from coconut milk, dende palm oil, tomato, peppers, onion, garlic, and fresh chile, finished with cilantro and lime wedges for brightness.
$14
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
558Calories
50.2gProtein
18.6gFat
44.8gCarbs
8.1gSugar
4.2gFiber
1120mgSodium
65mgChol
6.4gSat Fat
892mgPotassium
118mgCalcium
3.8mgIron
1.8mcgVitamin B12
87mgVitamin C
gluten-free
egg-free
protein-rich
low-cholesterol
fusion-kitchen
gluten-free
dairy-free
Instructions
1
Prep
Rinse rice under cold water until clear. Dice onion, pepper, and tomato. Mince garlic and chile. Pat tuna dry and season with salt.
2
Boil
Combine rice with 240ml water and a salt pinch. Simmer covered over low heat 12–15 minutes until tender and liquid absorbs.
3
Sweat
Warm dende oil over medium heat. Add onion, pepper, garlic, and chile; soften 5 minutes until fragrant and translucent.
4
Simmer
Stir in tomato, coconut milk, salt, and juice of one lime. Reduce over low heat 8 minutes, stirring gently, until sauce thickens and silken.
5
Sear
Heat neutral oil in a skillet over high heat until smoking. Sear tuna 40 seconds per side until edges brown and center stays rare.
6
Plate
Spoon rice into a bowl. Ladle moqueca sauce around it. Fan sliced tuna across the top. Scatter cilantro and wedge lime pieces alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g sashimi-grade tuna loin
- 200g7 oz short-grain rice
- 40ml3 tbsp dende palm oil
- 30ml2 tbsp neutral oil
- 140g2.5 oz, 1 small onion
- 160g3 oz, 1 small red bell pepper
- 66 garlic cloves
- 22 fresh red chile
- 240g4 oz, 1 medium ripe tomato
- 200ml1/2 cup coconut milk
- 3 tsp3 tsp kosher salt
- 44 fresh limes
- 24g24g cilantro
