Ingredients and Weight:
- Tuna (ahi or yellowfin), fresh: 1 pound (500 grams)
- Jasmine rice: 2 cups (400 grams)
- Chicken broth: 4 cups (1 liter)
- Olive oil: 1/4 cup (60 milliliters)
- Onion, finely chopped: 1 large
- Garlic, minced: 2 cloves
- Carrots, diced: 1 medium
- Celery, diced: 1 medium
- Raisins: 1/2 cup (100 grams)
- Slivered almonds: 1/4 cup (50 grams)
- Salt and pepper to taste
Preparation Time:
30 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (Intermediate)
Preparation Method Steps:
- In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, carrots, and celery, and cook for an additional 5 minutes.
- Stir in the raisins and rice. Cook for 2 minutes, stirring constantly.
- Add the chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the rice is tender and the liquid has been absorbed.
- While the pilaf is cooking, season the tuna with salt and pepper. Heat a grill or grill pan over medium-high heat. Grill the tuna for 3-4 minutes per side, or until cooked to your desired doneness.
- To serve, spoon the pilaf onto plates and top with the grilled tuna. Garnish with sliced almonds.
Nutritional Information:
- Calories: 480 per serving
- Fat: 18 grams
- Protein: 30 grams
- Carbohydrates: 50 grams
Dish Characteristics:
- Savory and flavorful rice pilaf studded with raisins and almonds
- Grilled tuna that is tender and juicy
- A sophisticated dish that is perfect for a special occasion
- Easily customizable with different seasonings and ingredients
User Comments:
- "This was an absolutely delicious meal! The pilaf was full of flavor, and the tuna was cooked perfectly."
- "I especially loved the combination of the sweet raisins and the crunchy almonds."
- "I'm not usually a fan of tuna, but this dish changed my mind."
Special Precautions and Tips:
- Use fresh, high-quality tuna for the best results.
- Do not overcook the tuna, or it will become dry and tough.
- If you don't have a grill, you can cook the tuna in a preheated oven at 400°F (200°C) for 10-12 minutes, or until cooked through.
- Leftover pilaf can be stored in the refrigerator for up to 3 days. Reheat before serving.
