Saint Lucian-style Tuna Rice Bowl

Ingredients

In this adaptation, the traditional Japanese Tekkadon is transformed into a Saint Lucian delight by incorporating local ingredients and flavors. The original dish typically features soy sauce, wasabi, and pickled ginger, which are replaced with lime juice, garlic, and Caribbean spices. Additionally, the rice is infused with coconut, adding a tropical twist to the dish. The use of vibrant tropical fruits like mango and pineapple further enhances the Caribbean flair of this adaptation. We alse have the original recipe for Tekkadon, so you can check it out.

• 400g (14 oz) fresh tuna steak 400g (14 oz) fresh tuna steak
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon Caribbean spice blend (e.g., jerk seasoning) 1 teaspoon Caribbean spice blend (e.g., jerk seasoning)
• 1 cup (200g) jasmine rice 1 cup (200g) jasmine rice
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) water 1 cup (240ml) water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 ripe mango, diced 1 ripe mango, diced
• 1 cup (150g) diced pineapple 1 cup (150g) diced pineapple
• 1 small red onion, thinly sliced 1 small red onion, thinly sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 40g, 10g
• Protein: 28g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a shallow dish, combine the lime juice, minced garlic, and Caribbean spice blend. Season the tuna steak with salt and pepper, then place it in the marinade, turning to coat. Let it marinate in the refrigerator for 30 minutes.
2. 2.
   In a saucepan, combine the jasmine rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Fluff the rice with a fork.
3. 3.
   Heat the vegetable oil in a skillet over high heat. Remove the tuna steak from the marinade and sear it for 1-2 minutes on each side, or until it reaches your desired level of doneness. Remove from heat and let it rest for a few minutes before slicing it into thin strips.
4. 4.
   To assemble the rice bowls, divide the coconut rice among serving bowls. Top with the sliced tuna, diced mango, diced pineapple, and sliced red onion. Garnish with fresh cilantro.
5. 5.
   Serve the Saint Lucian-style Tuna Rice Bowls immediately, allowing each person to mix the ingredients together before enjoying.

Treat your ingredients with care...

• Tuna — Ensure the tuna steak is fresh and of high quality for the best flavor and texture.
• Caribbean spice blend — Use a store-bought jerk seasoning or create your own blend using spices like allspice, thyme, cinnamon, nutmeg, and cayenne pepper.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Mango — Choose a ripe mango that is slightly soft to the touch and has a sweet aroma.
• Pineapple — Fresh pineapple works best for this recipe, but you can also use canned pineapple if fresh is not available.

Tips & Tricks

• For a spicier kick, add a dash of hot sauce or sprinkle some crushed red pepper flakes over the rice bowl.
• If you prefer your tuna cooked through, sear it for an additional minute on each side.
• Customize the toppings by adding sliced avocado, diced bell peppers, or shredded coconut for extra flavor and texture.
• To make it a heartier meal, serve the rice bowl with a side of mixed greens or a refreshing cucumber salad.
• Experiment with different tropical fruits like papaya or passion fruit to add a unique twist to the dish.

Serving advice

Serve the Saint Lucian-style Tuna Rice Bowl as a complete meal on its own. The combination of protein-rich tuna, flavorful rice, and tropical fruits makes it a satisfying and nutritious dish. Garnish with fresh cilantro for an added burst of freshness.

Presentation advice

Present the Saint Lucian-style Tuna Rice Bowl in vibrant bowls that showcase the colorful ingredients. Arrange the sliced tuna, diced mango, pineapple, and red onion on top of the coconut-infused rice for an eye-catching presentation. Sprinkle fresh cilantro over the bowl as a final touch.