King Creole Tuna Steaks

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Photo by Quentin Bacon
King Creole Tuna Steaks 3.6 17 5 1
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 537 calories
    • Calories 19 calories from fat
    • Fat 11 g
    • Sat Fat 2 g
    • Cholesterol 68 mg
    • Sodium 484 mg
    • Protein 42 mg
    • Carbohydrate 65 g
    • Fiber 3 g
    • Iron 5 mg
    • Calcium 87 mg

Roughly chop the onion, squash, peppers, and celery. Pulse in a food processor to mince.Heat 3 tablespoons of the oil in a large saucepan over medium-high heat. Add the minced vegetables, 1 teaspoon of the salt, and the cayenne. Cook, stirring frequently, until the vegetables are soft and the liquid has evaporated, about 5 minutes. Add the tomatoes, Worcestershire, and hot sauce. Bring the liquid to a boil, reduce heat, and simmer about 25 minutes, stirring frequently.Meanwhile, prepare the rice according to the package directions.Season both sides of the tuna with the remaining 1/2 teaspoon of salt and the black pepper. Heat the remaining oil in a large skillet and sear the tuna on both sides, working in batches if necessary, until the flesh is just pink in the center, about 6 minutes total. Arrange the tuna over the rice and cover with the Creole vegetable sauce.

Ingredients

  1. Check 1 large yellow onion
  2. Check 1 large yellow summer squash
  3. Check 1 red pepper, seeded
  4. Check 1 green pepper, seeded
  5. Check 2 ribs celery
  6. Check 4 tablespoons olive oil
  7. Check 1 1/2 teaspoons kosher salt
  8. Check 1/2 teaspoon cayenne pepper
  9. Check 2 cups crushed plum tomatoes
  10. Check 3 tablespoons Worcestershire sauce
  11. Check 1 teaspoon hot sauce
  12. Check 2 cups white rice
  13. Check 2 pounds fresh tuna, sliced into 1/2-inch-thick steaks
  14. Check 1/2 teaspoon freshly ground lack pepper

Directions

  1. Roughly chop the onion, squash, peppers, and celery. Pulse in a food processor to mince.
  2. Heat 3 tablespoons of the oil in a large saucepan over medium-high heat. Add the minced vegetables, 1 teaspoon of the salt, and the cayenne. Cook, stirring frequently, until the vegetables are soft and the liquid has evaporated, about 5 minutes. Add the tomatoes, Worcestershire, and hot sauce. Bring the liquid to a boil, reduce heat, and simmer about 25 minutes, stirring frequently.
  3. Meanwhile, prepare the rice according to the package directions.
  4. Season both sides of the tuna with the remaining 1/2 teaspoon of salt and the black pepper. Heat the remaining oil in a large skillet and sear the tuna on both sides, working in batches if necessary, until the flesh is just pink in the center, about 6 minutes total. Arrange the tuna over the rice and cover with the Creole vegetable sauce.