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tuna steak rice and beatroot half eaten
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
10
prep (min)
20
cook (min)
30
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