Lemongrass Tuna Recipe

Marinate the Tuna

In a bowl, combine soy sauce, olive oil, salt, and black pepper. Finely chop the lemongrass, add to the marinade, and mix well. Place the tuna steaks in the marinade and let them sit for at least 30 minutes.

Sear the Tuna

Heat a skillet over medium-high heat. Remove the tuna from the marinade and sear each side for 1-2 minutes for rare. Adjust cooking time according to your preferred doneness. Once cooked, let rest before slicing.

Prepare Quinoa and Rice

Rinse quinoa under cold water. In a saucepan, combine quinoa, rice, and water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until all water is absorbed. Remove from heat and let sit for 5 minutes before fluffing with a fork.

Slice the Vegetables

Julienne the carrot and cucumber. Thinly slice the red onion and jalapeño. Chop fresh cilantro and set all aside for assembly.

Combine Ingredients

In a small bowl, mix mayonnaise, lemongrass paste, and lime juice until smooth. Adjust seasoning as needed.

Make the Chile Vinegar

In a jar, combine white vinegar, sliced jalapeños, and sugar. Shake well and let sit for at least 15 minutes to infuse flavors.

Plate the Dish

On a serving plate, layer the quinoa and rice mixture, top with sliced tuna, and arrange the julienned vegetables around the tuna. Drizzle with lemongrass aioli, sprinkle with peanuts and cilantro, and serve with a side of chile vinegar.