tuna steak rice and beatroot half eaten

Name: tuna steak rice and beatroot half eaten
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Modern British
Ingredients: 2 steaks tuna steaks (approx. 150g each); 1 cup basmati or long-grain white rice; 2 cups water; 300 grams cooked beetroot, cut into wedges; 1 piece orange (zest and juice); 0.5 tsp ground cinnamon; 1 tbsp olive oil; 1 tbsp soy sauce (optional); 1 pinch salt and black pepper

A nutritious and flavorful meal featuring pan-seared tuna steak served alongside sweet and aromatic beetroot infused with orange and cinnamon, all resting on a bed of fluffy white rice. Inspired by the convenience of pre-marinated beetroot, this recipe shows you how to recreate those savory-sweet flavors at home.

recipe by

BoatGoat

mainModern British2 servingspescatariandairy freehigh proteingluten free

tuna steak rice and beatroot half eaten - Image 1

prep (min)

cook (min)

total (min)

•2 steaks tuna steaks (approx. 150g each)
•1 cup basmati or long-grain white rice
•2 cups water
•300 grams cooked beetroot, cut into wedges
•1 piece orange (zest and juice)
•0.5 tsp ground cinnamon
•1 tbsp olive oil
•1 tbsp soy sauce (optional)
•1 pinch salt and black pepper