Seared Tuna with Chile-Pineapple Sauce

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
  • Nutrition Info
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1 1/2 cups jasmine rice

Kosher salt

2 tablespoons plus 1 1/2 teaspoons coconut oil, melted

1 tablespoon plus 1 teaspoon white wine vinegar

2 scallions, thinly sliced (white and green parts separated)

1/2 to 1 Fresno chile pepper, minced (remove seeds for less heat)

3/4 cup pineapple juice

Juice of 1 lime

1 1/2 cups thinly sliced red cabbage

2 tuna steaks (about 1 1/4 pounds total)

1 avocado, thinly sliced

1/2 cup salted corn nuts, lightly crushed


  1. Combine the rice, 2 1/2 cups water and a big pinch of salt in a medium saucepan; bring to a simmer over medium-high heat. Stir, then cover, reduce the heat to low and cook until the liquid is absorbed and the rice is tender, about 15 minutes. Add 1 1/2 teaspoons coconut oil, 1 tablespoon vinegar and the scallion whites to the rice and stir; set aside to cool slightly.
  2. Meanwhile, combine the chile pepper, pineapple juice and lime juice in a large nonstick skillet over medium-high heat and bring to a simmer. Reduce the heat to medium and cook until reduced to a thin glaze, about 10 minutes. Transfer the sauce to a small bowl and wipe out the skillet. Toss the cabbage, the remaining 1 teaspoon vinegar and a pinch of salt in another small bowl; set aside.
  3. Season the tuna with salt on both sides. Heat the remaining 2 tablespoons coconut oil in the reserved skillet over high heat until almost smoking. Add the tuna and cook until well browned, 1 to 2 minutes per side. Transfer to a cutting board.
  4. Divide the rice among shallow bowls. Slice the tuna and lay over the rice along with the cabbage and avocado; drizzle the sauce on top. Sprinkle with the scallion greens and corn nuts.