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tuna steaks searing in a stainless steel pan

iLewa Spiced Seared Tuna

Local NC Tuna steaks, seasoned with iLewa Suya Spice, served over a Cilantro Tidewater Grain Rice with Carolina Pickled Company pickled vegetables and finished with a Carrot Caramel 

Keyword Chef Jamie Davis, GotToBeNC, NC Seafood, Southern Breeze Seafood, tuna steaks

Ingredients

For the Tidewater Grain Company Rice

  • 1/2 cup Ran Lew Dairy Cream Top Whole Milk
  • 1/2 cup water or stock
  • 1/2 cup Tidewater Grain Company Caroilina Gold Rice
  • 1 Bay leaf
  • salt and pepper to taste

For the Pickled Vegetables

  • 1 Bell Pepper red, yellow or green
  • 1 red onion
  • 1 NC sweetpotato
  • 2 oz Fish Sauce
  • 2 oz Soy Sauce
  • 1 oz Dark Sesame Oil
  • Pickle Juice from Carolina Pickle Company enough to cover the julienned vegetables

For the Caramel Carrot Puree

  • 1 quart Carrot Juice
  • 1 quart White Balsamic Vinegar
  • 1/2 Quart White Sugar
  • pinch of salt

For the tuna

  • 4-6 Fresh NC Tuna Steaks
  • iLewa Foods Suya Spice
  • unflavored oil for the saute

Instructions

For the Tidewater Grain Company Rice

  1. Add the rice to a covered sauce pan with the milk and water or stock. season with salt, pepper and a bay leaf.

  2. Bring to a boil. Cover the pot and reduce the heat.

  3. Simmer for 12-15 mins.

  4. Remove lid, fluff rice, remove bay leaf and keep warm to ready to serve. Adjust seasonings to taste.

For the Pickled Vegetables

  1. Cut each of the vegetables into Julienne Strips

  2. Place in a glass or stainless steel bowl

  3. Top with pickle jiuce and allow to sit for at least an hour

For the Caramel Carrot Puree

  1. Combine all of the ingredients in a pot and reduce over medium heat until the mixture takes on a thick consistency. 

To Sear the Tuna Steaks

  1. Season the steaks on both sides with a generous amount of iLewa Foods Suya Spice

  2. Preheat your favorite skillet, on hot burner till the pan is very hot. It's ok if it is smoking, that just means you'll get a great sear.

  3. Use your choice of oil to coat the bottom of the skillet and immediately place the seasoned tuna steaks in the hot pan

  4. Sear on both sides until tuna reaches your desired doneness.

  5. Remove from heat and let rest a minute or two before you plate and serve.

To Plate and Serve:

  1. Place the carrot caramet puree in the center of the plate.

  2. Top with rice, just slighted off center of the round of puree

  3. Top with the seared tuna

  4. Finish with the pickled julienne vegetables directly on top of the seared tuna steak