This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Country Potato Salad A picnic classic, this country-style potato salad has a zesty zing! »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Tuna Rice Casserole
Chompchae Deopbap (Korean Spicy Tuna and Rice)
Mike's Portuguese Tuna Rice Casserole
Quick Rice Pilaf
Romaine Rice Tuna Salad
more »
Top Related Articles
How to Cook Rice
Rice
Fresh Fish
Lighten Up Your Favorite Recipes
Super Bowl(R): Chili Cook-Off
Sweet Onions
Vegetarian Cuisine
Cooking Fresh Fish
Salmon: A Fish Story
Topping and Baking Pizza
Related Collections
Fish Steaks
Low-Sodium Seafood Recipes
Shallots
Tuna
Whole Grains

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Tuna with Rice Pilaf

By: SLLVERGRL

"A simply delicious meal! Sure to make your kitchen smell amazing! This recipe is very versatile, as well. For example, you may find it easier to use lima beans instead of edamame. Also you could use a different type of fish if you don't like tuna. You could even use fresh herbs for a burst of flavor! Feel free to experiment. Enjoy!"

Rate/Review | Read Reviews (2)

Prep Time:
15 Min

Cook Time:
1 Hr

Ready In:
1 Hr 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 cup uncooked brown rice
2 cups water
2 tablespoons olive oil, divided
1 onion, chopped
1 teaspoon dried thyme
1/2 teaspoon ground black pepper, divided
1 cup frozen shelled edamame (green soybeans)
4 (4 ounce) tuna steaks
1/4 teaspoon salt
1 bulb shallots, peeled and chopped
3/4 cup water
1 tablespoon minced fresh chives
1/4 teaspoon grated orange zest
1 tablespoon orange juice

Directions

Place the rice and 2 cups water in a pot, and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes.
Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion, and cook until tender. Season with thyme and 1/4 teaspoon pepper. Gently stir into the cooked rice.
Place the edamame in separate pot with enough water to cover, and bring to a boil. Cook 5 minutes, or until tender. Mix into the rice.
Heat remaining olive oil in a skillet. Rub tuna with remaining 1/4 teaspoon pepper and salt. Place tuna in the skillet, and cook to desired doneness. Set aside, and keep warm.
Place shallots in skillet. Increase heat to high, and pour in 3/4 cup water. Cook until liquid is reduced to about 1/2 cup, then stir in chives, orange zest and orange juice. Arrange fish over the rice and drizzle with the sauce to serve.