Seared Ahi Tuna & Rainbow Chard Wild Mushroom Salad, Coconut Rice

This is an exotic Asian influenced dish. All the ingredients are fresh and beautiful, and required very minimal cooking to keep the freshness and nutritions.

Seared Ahi Tuna & Rainbow Chard Wild Mushroom Salad
Seared Ahi Tuna & Rainbow Chard Wild Mushroom Salad

Here is how I prepare the dish for 4:

Coconut rice:

2 cups jasmine rice
1/2 cup coconut milk
1 1/2 cups water
1 tsp ginger, finely chop
1 tsp salt

Cook this on the stove top. Put everything in a small pot and boil with high heat. Once it is boiling, stir the rice for a couple minute, turn down to low (maybe a tiny little notch above the lowest), cover and let it cook for about 10 minute or when it is done.

Warm Rainbow Chard & Wild Mushroom Salad

5-6 leaves rainbow chard
2 cloves garlic
1 cup dried wild mushroom, hydrated
1 tbsp sweet almond oil or peanut oil
1 tbsp soy sauce
1 tbsp white wine or cooking rice wine

Cut off chard stems and dice them. Roughly chopped leafy parts. Heat up a frying pan with high heat, put oil, garlic, and chopped stems in first and stir fry for 30 secs. put in mushroom, soy sauce, and wine, stir fry for 1 minute. Add leafy parts, turn heat to low, cover, and simmer for 5 minutes. You can leave the leaf parts completely raw if you like to keep the crunch and colours.

Tuna steaks

2 ahi tuna steaks (1/2 lb each)
4 tbsp sesame seeds (black and White)
4 tbsp sweet almond oil or peanut oil (2 for marinade, 2 for cooking)
1 tbsp soy sauce
1 tsp black pepper
1 tbsp dijon mustard (optional)

Coat the steaks in oil, pepper, soy sauce, dijon, and sesame seeds evenly. Heat oil in a large frying pan with high heat. Sear the tuna steaks 2-3 minutes each side, or until your liking. (I usually like my tuna steak pretty rare).

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