Entree: French Polynesia – Central Culinary Region – Grilled Tuna with Coconut Rice (Grilled or seared tuna steaks served with fragrant coconut-scented rice and tropical accompaniments)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 5 min

Total 50 min

Ingredients

- 4 tuna steaks, approx. 6 oz (170 g) each
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) grated fresh ginger
- 1 clove garlic, minced
- 2 tbsp (30 ml) vegetable oil, divided
- Salt and freshly ground black pepper to taste
- 2 cups (400 g) jasmine rice, rinsed
- 13.5 oz (400 ml) coconut milk
- 1 cup (240 ml) water
- 1 tsp (5 g) salt for the rice
- 1 tbsp (12 g) sugar (optional, to balance coconut)
- 2 tbsp (30 g) chopped cilantro or fresh flat-leaf parsley
- 1 lime, cut into wedges for serving
- 1 small ripe mango or papaya, diced, for a simple salsa (optional)

Instructions

1. Prepare the marinade by combining soy sauce, lime juice, grated ginger, minced garlic, and 1 tbsp (15 ml) vegetable oil in a shallow dish. Season the tuna steaks lightly with salt and pepper, then place them in the marinade and refrigerate for 15–30 minutes.
2. While the tuna marinates, make the coconut rice. In a medium saucepan combine the rinsed jasmine rice, coconut milk, water, salt, and sugar if using. Bring to a gentle boil over medium heat.
3. Reduce heat to low, cover, and simmer for 15–18 minutes, until the liquid is absorbed and the rice is tender. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork and stir in chopped cilantro.
4. Preheat a grill or heavy skillet over high heat. Brush the grill or skillet with the remaining 1 tbsp (15 ml) vegetable oil.
5. Remove tuna from the marinade and pat lightly to remove excess. Grill or sear the tuna steaks 1.5–3 minutes per side for medium-rare depending on thickness, longer if you prefer well done.
6. Let the tuna rest 2 minutes, then slice if desired. Serve the grilled tuna over or alongside the coconut rice, garnish with lime wedges and optional diced mango or papaya salsa.