Seared Tuna Rice Bowl with Coconut Sauce — Seared Tuna and Coconut Moqueca Rice Bowl — Moqueca Tuna Sashimi Don
Sashimi-grade tuna seared rare and fanned over short-grain rice, ladled with a Bahian moqueca of coconut milk, dende palm oil, tomato, peppers, and lime, finished with fresh cilantro and lime wedges.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse rice until water runs clear. Dice onions, peppers, and tomatoes. Mince garlic and chillies. Pat tuna dry, season with salt.
Boil
Simmer rice with a pinch of salt and water over low heat 12–14 minutes until tender, then keep covered.
Sweat
Warm dendê palm oil over medium heat, soften onions, peppers, garlic, and chillies 5–6 minutes until glossy and fragrant.
Simmer
Add tomatoes, coconut milk, salt, and juice of 2 limes over low heat 8–10 minutes until the moqueca reduces to a silky consistency.
Sear
Heat neutral oil over high heat in a large skillet. Sear tuna 40 seconds per side until edges brown but center stays rare. Slice.
Plate
Spoon rice into two bowls, ladle moqueca around each portion, fan sliced tuna on top, scatter cilantro, and tuck in lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.