Dinner
Seared Tuna and Coconut Moqueca Rice Bowl
Moqueca Tuna Sashimi Don
Sashimi-grade tuna seared rare and fanned over short-grain rice, finished with a Bahian moqueca of coconut milk, dende oil, tomato, peppers, lime, and fresh cilantro. A fusion of Japanese sashimi technique and Brazilian coastal flavors in a single bowl.
$14
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
618Calories
51.2gProtein
19.4gFat
54.8gCarbs
8.7gSugar
4.2gFiber
1089mgSodium
76mgChol
8.3gSat Fat
1019mgPotassium
112mgCalcium
3.8mgIron
2.1mcgVitamin B12
94mgVitamin C
egg-free
gluten-free
protein-rich
low-cholesterol
fusion-kitchen
gluten-free
dairy-free
Instructions
1
Prep
Rinse rice until water runs clear. Dice onion, pepper, tomato, garlic, and chilli. Pat tuna dry and season lightly with salt.
2
Boil
Simmer rice with a pinch of salt and water over low heat for 12 minutes until tender and liquid is absorbed, then cover and set aside.
3
Sweat
Warm dende oil over medium heat, add onion, pepper, garlic, and chilli. Cook 5 minutes over medium heat until soft and fragrant.
4
Simmer
Add tomato, coconut milk, and salt to the pan. Reduce heat to low and simmer 8 minutes until the moqueca thickens and silken, then finish with lime juice.
5
Sear
Heat neutral oil in a skillet over high heat until shimmering. Sear tuna 40 seconds per side until edges brown but center stays rare. Remove and slice thinly.
6
Plate
Spoon rice into a bowl, ladle moqueca around it, fan sliced tuna on top, scatter cilantro, and tuck in lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g sashimi-grade tuna loin
- 40ml1 fl oz dende oil
- 2 tbsp2 tbsp neutral oil
- 140g5 oz onion
- 160g6 oz red bell pepper
- 66 garlic cloves
- 22 fresh red chile
- 240g8 oz ripe tomato
- 200ml7 fl oz coconut milk
- 200g7 oz short-grain rice
- 3 tsp3 tsp kosher salt
- 44 fresh limes
- 24g24g cilantro
