Chili-Lime Grilled Tuna Steaks
with Elote-Inspired Rice & Cotija Crema
Cooking time
35 minutes
Servings
2/4
Calories
750 /serving
Welcome to summer at the beach! This upscale playa supper is bright and fun with a fresh squeeze of lime, cilantro and smoky ancho spices. Not only is the wild-caught tuna grilled but so is the corn and peach that goes into the rice.
We will send you:
- 2 Ocean Wise wild-caught tuna steaks
- 2 Cucumbers
- 14g Cilantro
- 1 Peach
- 2 Ears of corn
- 1 Lime
- 160g White rice
- 30g Cotija cheese (contains lipase)
- 60ml Crema
- 7g Smoky Ancho spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chilli pepper, red bell pepper, green bell pepper, white sesame seeds, canola oil, silicon dioxide, smoked paprika)
Contains: Milk • Sesame • Tuna
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Zester
BBQ (or pan)
Total Fat
11 g
Saturated Fat
6 g
Sodium
750 mg
Total Carb
116 g
Sugars
20 g
Protein
54 g
Fibre
8 g
Preparation
Cook the rice
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Grill the corn & peach
- Meanwhile, halve and pit the peach; cut into ½ inch wedges.
- Drizzle the corn with oil and season with S&P.
- Add the corn the BBQ (or pan) and grill, turning occasionally, 7 to 9 min., until tender and beginning to brown.
- Add the peach to the BBQ (or pan) and grill, 1 to 2 min. per side, until charred.
- Transfer to a cutting board and cut the corn kernels off the cobs.
Make the Cotija crema
- Meanwhile, roughly chop the cilantro leaves and stems.
- In a small bowl, combine the crema, cheese, 2 tsp water (double for 4 portions) and ½ the cilantro.
Dress the rice
- Zest and halve the lime; juice ½ and quarter the remaining ½.
- Small-dice the cucumbers.
- To the pot of rice, add the corn, cucumbers, peach, lime juice, lime zest, remaining cilantro and S&P; toss well.
Grill the tuna
- Pat the tuna* dry and drizzle with oil; season with the spices and S&P.
- Add to the BBQ (or pan) and grill, 1 to 2 min. per side for medium-rare, or until cooked as desired.
- Transfer to a cutting board and let rest before slicing.
Plate your dish
- Divide the rice between your plates.
- Top with the tuna.
- Spoon the Cotija crema over.
- Garnish with the lime wedges. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
