Summer is in full swing so let the grilling begin! There was a small bag of black forbidden rice in the cabinet and it wasn’t until a visit to Olive or Twist for Teacher Appreciation Month that I spotted this recipe on the menu and knew I had to make it. Plus at $25 for the dish there was lots of savings to be had making it at Casa De Reynolds! And a quick side note about grills. My Dad at numerous times showed and explained the whole gas grilling thing and it still freaks me out. I used this electric non stick grill pan and it worked like a charm! Grill marks and all. Dad would have to tip his hat at that one!
A few notes about the recipes. The rice recipe called for peaches- but since I was grilling pineapple, I used that instead. And in the “Essence” seasoning, I made a few changes; which I will include at the end.
Grilled Tuna With Grilled Pineapple Salsa
1 pineapple, peeled & cut crosswise into 1/2″ slices
6 tbsp olive oil
1/4 cup finely chopped red onion
1/c white vinegar
2 jalapeno peppers, seeded & minced
2 tbsp lime juice
1 tbsp finely chopped fresh cilantro leaves
1 1/2 tsp minced garlic
1 1/2 tsp salt
4 (6 oz) tuna steaks
1 tbsp Essence (recipe follows)
Brush the pineapple slices lightly with 1 tbsp of the olive oil, then place the pineapple slices on the grill and cook, turning occasionally, until softened slightly and nicely marked by the grill, 2-3 minutes per side. Remove from the grill and allow to cool. Dice the pineapple slices (discard the tough core portions and reserve about 4 slices for the rice). Place in a bowl and add the red onion, bell pepper, vinegar, jalapenos, lime juice, cilantro and minced garlic. Drizzle with 3 tbsp of the olive oil and stir well to combine. Season with 1/2 tsp of the salt and set aside as you prepare the tuna.
Set the grill pan on medium heat. Season the tuna steaks with remaining salt and Essence and brush with the 2 remaining tbsp of olive oil. Place the steaks on the grill, turning 45 degrees after 2 minutes. Repeat on the other side for an additional 2 minutes or until medium rare. Remove from the heat and set aside. Serve with the grilled pineapple salsa.
Essence: The original recipe can be found here.
I am the queen of substitutions…some good and some NOT SO GOOD…this one worked. I didn’t have the onion powder, garlic powder or paprika. So I mixed everything else as the recipe called for and added in 2 tbsp Piment D’ Espelette – the French version of paprika.
Black Forbidden Rice with Pineapple and Snap Peas
3 1/2 cups water
2 cups black forbidden rice
1 (1 1/2″) piece of fresh ginger; peeled and finely chopped
2 tsp. sea salt
1 tbsp vegetable oil
2 1/2 cups (8 0z) snap peas, trimmed and cut into 1″ pieces
4 slices of grilled pineapple- chopped
1/4 cup vinegar
1/4 cup olive oil
3 tbsp honey
1 tbsp soy sauce
For the rice: In a medium saucepan, bring the water, rice, ginger, and salt to a boil over medium heat. Reduce the heat to a simmer, cover the pan and cook until the rice is tender; about 30 minutes. Remove the pan from the heat and set aside for 5 minutes. Fluff with a fork and place in a large serving bowl.
In a large nonstick skillet, heat the oil over medium -high heat. Add the snap peas and cook, stirring frequently, until slightly soft, about 2 minutes.. Transfer the peas to the serving bowl.
For the dressing: In a medium bowl, whisk together the vinegar, oil, honey and soy sauce until smooth. Pour the dressing over the rice mixture and toss well. Serve warm or at room temperature.
Both recipes are from Food Network.