Tuna with Rice

Ingredients

• 3 untreated oranges
• 2 onions
• 1 Garlic clove
• 3 Tbsp plant oil
• 1 tbsp brown sugar
• 2 tbsp Apple cider vinegar
• Salt
• Cayenne pepper
• 200 g long‑grain rice
• 150 g Mushrooms
• 200 g green soybeans (fresh or frozen)
• pepper (ground)
• 4 slices tuna fillet (about 160 g each)

Instructions

1. 1.

   Peel the zest from one orange and finely dice its flesh; juice the remaining oranges. Dice the onions and garlic, then sauté them in a small pot with 1 tbsp hot oil until golden brown. Add the sugar and let it caramelize slightly. Deglaze with the orange juice and vinegar. Add the diced orange flesh and simmer gently for about 10 minutes, stirring occasionally, until slightly thickened; season with salt and cayenne pepper.

2. 2.

   Rinse the rice under cold water and cook it in double the amount of salted water for about 20 minutes until tender.

3. 3.

   Clean and slice the mushrooms; quickly sauté them in 1 tbsp oil. Add the rinsed soybeans, splash a little water, and steam gently for about 8 minutes. Mix into the cooked rice and season with salt and pepper.

4. 4.

   Rinse the tuna fillets, pat dry, and season with salt and pepper. Sear each side in a hot non‑stick pan with the remaining oil for about 1 minute per side. Slice the fish, arrange it over the rice, pour the orange sauce on top, and garnish with orange zest before serving.