Lean Spiced Tomato Masala Tuna Steak & Basmati Rice Bowl with Spinach
Ready in about 30 minutes, this fresh tuna steak and basmati rice dish is built for fat-loss phases — 477 kcal and 52g protein.
Ingredients
- 150g Tuna Steak
- 120g basmati rice
- 80g spinach
- 80g green beans
- 80g onion
- 150g chopped tomatoes
- 6g garlic
- 5g ginger
- 1 tsp each cumin, turmeric & garam masala
- fresh coriander
Method
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1
Prep everything first: wash and trim the spinach and green beans, 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
Soften the onion for 5 minutes, add garlic, ginger and spices for 1 minute, then pour in the tomatoes and simmer for 10 minutes into a thick masala.
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5
Meanwhile, steam or stir-fry the spinach and green beans for 3-5 minutes until just tender with a little bite.
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6
Build the bowl: 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.