SEARED TUNA BELLY WITH BLACK RICE AND MAPLE VINAIGRETTE

Recipe: SEARED TUNA BELLY WITH BLACK RICE AND MAPLE VINAIGRETTE

Summary: R&R FINE CATERING | Blake and Amber Rushing

Ingredients

  • 1 cup black rice
  • 2 cups water
  • 2 Anjou pears
  • 12 baby yellow tomatoes
  • 1 Tbsp. white vinegar
  • 1 Tbsp. olive oil
  • 1 Tbsp. maple syrup
  • 2 lbs. tuna belly

Instructions

  1. Place black rice into a pan with 2 cups water.
  2. Bring to a boil, reduce to simmer and cover.
  3. Cook 20 minutes until tender and reserve (covered to keep warm.)
  4. Cut pears into matchstick shape.
  5. Quarter tomatoes and toss together with vinegar, olive oil and maple syrup.
  6. Sprinkle with a little salt and pepper.
  7. Sprinkle tuna belly with salt and pepper. Sear in hot olive oil for 45 seconds per side. Remove and slice then.
  8. Serve drizzled with some of the leftover vinaigrette.
  9. Serves 4 as starters.