We’ve subscribed to Blue Apron, which I’ve grown to love. The convenience of it is nice, but truthfully, what I like best about it is that it causes me to try ingredients and flavor combinations that I wouldn’t normally try out. While I love testing out new recipes, I tend to stick to the ingredients and flavor combos that I know are winners. I’ve seriously NEVER used so much vinegar in my cooking (That-Boy-I-Love swears he hates vinegar, the recipes that he has enjoyed from Blue Apron would say otherwise).
When I came across this recipe in my Cooking Light magazine, I knew we needed to try it out. We are big fans of this happiness! You guys, this was super delicious! I generally do Ahi Tuna as a salad topping, but the brown rice and kale combo was spot on.
If you, like me, don’t live in a place where Yellow Fin Tuna is guaranteed fresh and sushi grade, you may want to sear it just a little. This is probably all in my mind, but I think that in Colorado, the searing is a safer choice to make sure it is delicious (food source peeps, please tell me all the reasons I’m mistaking!).
Recipe is here, if you want to try the seared version, substitute the raw Tuna for a pan with Sesame Oil over medium-high heat. Salt and pepper your Tuna to taste and then sear both sides. We like the raw so I truly just sear it. The only other adjustment, I didn’t have brown short grain rice, but I did have brown rice couscous. So, I made that. I’m assuming that the results are equally tasty with either!