Mount Zion Recipe

Marinating the Tuna

In a bowl, marinate the ahi tuna steaks in jerk marinade for at least 30 minutes.

Cooking the Basmati Rice

Rinse the basmati rice under cold water until the water runs clear. In a pot, combine 1 cup of basmati rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is fluffy.

Preparing the Mango Jicama Salsa

Dice the fresh mango and jicama. In a bowl, mix diced mango, jicama, chopped cilantro, and juice of half a lemon. Set aside.

Grilling the Tuna

Preheat a grill or grill pan over medium-high heat. Grill the marinated tuna for about 3-4 minutes on each side, or until it reaches your desired doneness. Remove from grill and let rest.

Sautéing the Vegetables

In a large skillet, heat a tablespoon of oil over medium heat. Add the asparagus, broccoli, and cauliflower. Sauté for 5-7 minutes until tender-crisp.

Making the Green Curry Coconut Sauce

In the same skillet, add coconut milk and green curry paste to the sautéed vegetables. Stir well and let simmer for 5 minutes. Season with salt and pepper to taste.

Frying the Plantains

In a separate pan, heat oil over medium heat. Slice the plantains and fry until golden brown on both sides. Remove and drain on paper towels.

Assembling the Dish

On a plate, serve a portion of basmati rice topped with the sautéed vegetables and green curry coconut sauce. Place the grilled ahi tuna on top and garnish with fresh cilantro, lemon wedges, and basil leaves. Add fried plantains on the side and a scoop of mango jicama salsa.