Grilled Hawaiian Tuna Bowl

Recipe Directions

1. For best results, take the tuna out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the fish longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit.
2. Pour the jasmine rice (a) into a small saucepot. Add 1/2 cup of water (for each serving you are preparing) to the rice. Put the saucepot over medium-high heat and bring up to a simmer. Do not stir. Once simmering, stir the rice three times and then turn down to medium-low. Cover with a lid or foil and cook for 10-12 minutes.
3. While the rice is cooking, cut open the package of tuna (b) and place on a plate. Season the fish lightly with a pinch of salt and pepper. Pour 1/2 of the pineapple barbecue sauce (c) on top of the tuna and use the back of a spoon to spread the sauce evenly over the top of the fish.
4. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Place the tuna in the pan and sear for 30 seconds on each side. After searing, place the pan of tuna in your 425 degree oven. Bake for 2 minutes for medium-rare and 4 minutes for a more well done fish.
5. While the tuna is in the oven, heat another saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Add the broccoli and mushrooms (d) to the pan and saute for 3 minutes, stirring occasionally. After cooking, let the vegetables rest in the pan off the heat while you finish the dish.
6. When the tuna has finished baking, remove from the oven and drizzle the remaining pineapple barbecue sauce on top.
7. At this point, your rice should be ready. Spoon the rice on the bottom of your serving bowls. Add the sauteed vegetables on top. Place the tuna on top.
8. Drizzle pineapple dressing (e) over everything. Pick the basil leaves (f) from the stems and place on top of the tuna bowl.