You know those days, the ones in which you have to go to the shop because your fridge looks like Siberia (cold and empty) and when you get there you don’t have the slightest idea of what you fancy, so you just start picking random vegetables hoping for inspiration to come…
And then you find this beautiful piece of tuna… And you know lunch is sorted.
This is a versatile sauce that works very well with seafood. Sweet, fresh and peppery, could be a good companion for a grilled squid or stir fried prawns.
Ingredients (for 2 people):
- 2 tuna steaks (about 1,5 cm thick)
- 1 aubergine
- 100g of basmati rice
- 2 red peppers
- 1 teaspoon of fresh ginger (grated)
- 1 lemon
- 2 tablespoons of honey
Start placing the rice in a saucepan with water (2 cups of water for each cup of rice), salt and half an onion. Bring to a boil and let it simmer until the water is absorbed. Set aside.
While the rice is cooking, finely chop the peppers and stir it in a pan with some olive oil, add the ginger, honey and the juice of one lemon and let it cook until it thickens a bit.
Grill the aubergine and the tuna steaks, be careful not to overcook the fish, a couple of minutes on each side should be enough for it to cook.
Slice the tuna and serve with the rice and aubergines, pour she sauce on top and enjoy!