Sichuan Tuna Bowl

Photo: John Paul Urizar/Bauersyndication.com.au

PREP 10 Mins COOK 20 Mins SERVES 4

1/2 cup brown rice
1 eggplant, sliced
1 tbsp rice vinegar
1 tbsp light soy sauce
1 tbsp honey
400g sashimi-grade tuna
2 tsps sea salt flakes
1 tsp Sichuan peppercorns, freshly ground
1 bunch Chinese broccoli, sliced, blanched
4 red radish, thinly sliced
Lime wedges, to serve

DRESSING

2 tbsps low-fat mayonnaise
2 tbsps rice vinegar
2 tbsps light soy sauce

Method:

1. Cook rice following packet instructions. Set aside.
2. Preheat grill to high. On a large oven tray, toss eggplant with combined vinegar, soy and honey. Grill 8 to 10 mins until golden, turning halfway.
3. Coat tuna in combined salt and peppercorns. Spray with oil. Heat a medium non-stick frying pan on high. Cook tuna, turning, 4 to 5 mins until cooked to taste. Set aside to cool slightly. Slice into rounds.
4. DRESSING. In a bowl, combine all ingredients. Season.
5. In four serving bowls, arrange rice, broccoli, radish, eggplant and tuna. Drizzle with dressing. Accompany with lime wedges and extra mayonnaise, if preferred.

The post Sichuan Tuna Bowl appeared first on Her Inspirasi.

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