seared-tuna-with-wasabi-coconut-sauce-and-roasted-pepper-rice-pilaf-238626.json

{
    "directions": [
        "1. Make white rice according to the directions on the package . . . Set aside . . .",
        "2. Roast the red pepper. (To do this, remove the burner on a gas stove and hold the pepper with tongs over the open flame until its skin blackens \u2014 and open your windows to let out the fumes. If you don't have a gas stove, fire up your broiler, cut the pepper in half, and place it skin-side up on a cookie sheet under the broiler. Once the skin is black, let it cool.) Set aside . . .",
        "3. Add a tablespoon or two of olive oil to a pan, and saut\u00e9 spinach with a little fresh minced garlic and some white wine vinegar . . .",
        "4. Towel-dry cooked spinach (so that when you add it to the rice, the moisture in the cooked spinach doesn't make the rice sticky) . . . set aside to let the spinach dry further . . .",
        "5. Cut up the roasted red pepper into bite-sized pieces and add to rice . . .",
        "6. Add spinach to the rice and fluff the rice, mixing the red pepper, rice, and spinach into an attractive pilaf . . . set aside . . . on a low burner if you'd like to keep it warm . . .keep an eye on it so it doesn't overcook or scorch . . .",
        "7. Pour about 1/4 cup of coconut milk into a saut\u00e9 pan . . .",
        "8. Add equal parts sugar and wasabi powder (around two or three tablespoons each . . . whatever your taste) to the coconut milk as you gradually increase heat to allow the sugar and wasabi to melt into the coconut milk . . . be careful not to scorch . . . set aside . . . over low heat to keep warm . . . careful not to let the sauce break up . . . not too much heat . . .",
        "9. Over high heat . . . in a cast-iron skillet . . . with a touch of olive oil if you like . . . pan-sear the tuna . . . rare . . . or to your liking . . .",
        "10. Put the rice pilaf onto a plate . . . put the tuna on top of the rice . . . and ladle some of the wasabi-coconut sauce over the tuna . . . shredded coconut makes a nice garnish on this one . . . as does parsley."
    ],
    "ingredients": [
        "1 cup uncooked white rice",
        "1 red bell pepper",
        "olive oil",
        "2 big handfuls of fresh spinach leaves that have been washed carefully",
        "1 garlic clove, minced",
        "1 tablespoon white wine vinegar",
        "1/4 cup unsweetened coconut milk",
        "2-3 tablespoons sugar",
        "2-3 tablespoons wasabi powder",
        "6- to 8-ounce cut of sashimi-grade tuna",
        "shredded coconut and/or parsley (for garnish)"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Fish",
        "Fruit",
        "Leafy Green",
        "Herb",
        "Pepper",
        "Rice",
        "Vegetable",
        "Roast",
        "Saut\u00e9",
        "Dinner",
        "Pescatarian",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Seared Tuna with Wasabi-Coconut Sauce and Roasted-Pepper Rice Pilaf",
    "url": "http://www.epicurious.com/recipes/food/views/seared-tuna-with-wasabi-coconut-sauce-and-roasted-pepper-rice-pilaf-238626"
}