Lean Chipotle-Lime Tuna Steak with Basmati Rice, Red Cabbage & Courgette
Big flavour, sensible numbers. This Mexican plate pairs tuna steak with basmati rice for 53g protein and roughly 433 kcal.
Ingredients
- 150g Tuna Steak
- 120g basmati rice
- 80g red cabbage
- 80g courgette
- 8g sriracha
- 15g lime
- 50g greek yoghurt
- 1 tsp chipotle chilli flakes & cumin
- fresh coriander
Method
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1
Prep everything first: wash and trim the red cabbage and courgette, then measure out the sauce ingredients.
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2
Rinse the basmati rice, then simmer in 2 parts water for 10-12 minutes, cover and steam off the heat for 5 minutes.
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3
Sear the tuna steak in a very hot pan for 60-90 seconds per side, keeping the centre pink, then slice.
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4
Rub the protein with chipotle and cumin. Stir the hot sauce and lime into the yoghurt for a smoky crema.
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5
Meanwhile, steam or stir-fry the red cabbage and courgette for 3-5 minutes until just tender with a little bite.
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6
Build the plate: basmati rice first, then the veg and tuna steak, spooning over any remaining sauce. Finish with the fresh coriander.
Tap ingredients and steps to tick them off as you cook.