Seared Tuna with Kumquats, Black Rice, and Napa Cabbage

Seared Tuna

with Kumquats, Black Rice, and Napa Cabbage

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Once you pop a kumquat in your mouth, you’ll agree that they’re citrus to the umpteenth degree. With a rind that’s sweet and a center that’s sour, these little gems are usually candied or turned into marmalade. They primarily hail from South Asia, but now you can find some growing in the Southern U.S. It’s so much fun to eat them raw, or to float slices of them in a snazzy cocktail.

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ingredients
Seared Tuna with Kumquats, Black Rice, and Napa Cabbage
Title
  • 5 to 8 Kumquats
  • ¼ head Napa Cabbage
  • 1 bunch Chives
  • 2 Tuna Fillets
  • ½ cup Black Rice
  • 2 Tbsps Butter
  • 1 Lemon
tried-and-true
kitchen tools
step-by-step
instructions
Prepare your ingredients:
1 Prepare your ingredients:
Heat a small pot of salted water to boiling on high. Slice the kumquats and pop out the seeds. Continue to finely chop most of the slices, and reserve several slices for garnish. Slice the cabbage, and then finely chop the chives. Set everything aside.
Cook the rice:
2 Cook the rice:
Once the water is boiling, add the black rice. Boil for 20 to 25 minutes, or until tender. Drain well, then set aside.
Sear your fish:
3 Sear your fish:
In a medium skillet, heat a little olive oil on high heat until hot. Pat the tuna dry with paper towels and season it with salt and pepper. Add the tuna to the skillet and cook about 3 to 4 minutes per side, or until it reaches your desired doneness. Tuna can be enjoyed anywhere from medium rare to well done. Remove the tuna from the pan and set aside.
Cook the cabbage and add the rice:
4 Cook the cabbage and add the rice:
Quickly wipe out the same skillet. Heat the butter on high until it starts to bubble. Add the cabbage and cook 2 to 3 minutes, or until slightly wilted, stirring. Season with salt and pepper to taste, and then stir in the cooked black rice, finely chopped kumquats, and half of the chives.
Plate your dish:
5 Plate your dish:
Divide rice and cabbage mixture between two plates, then lay the fish over top. Squeeze some lemon juice over the fish. Garnish with the remaining chives and sliced kumquats. Serve with a lemon wedge. Enjoy!

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Prepare your ingredients:
1 Prepare your ingredients:
Heat a small pot of salted water to boiling on high. Slice the kumquats and pop out the seeds. Continue to finely chop most of the slices, and reserve several slices for garnish. Slice the cabbage, and then finely chop the chives. Set everything aside.
2 Cook the rice:
Once the water is boiling, add the black rice. Boil for 20 to 25 minutes, or until tender. Drain well, then set aside.
Cook the rice:
Sear your fish:
3 Sear your fish:
In a medium skillet, heat a little olive oil on high heat until hot. Pat the tuna dry with paper towels and season it with salt and pepper. Add the tuna to the skillet and cook about 3 to 4 minutes per side, or until it reaches your desired doneness. Tuna can be enjoyed anywhere from medium rare to well done. Remove the tuna from the pan and set aside.
4 Cook the cabbage and add the rice:
Quickly wipe out the same skillet. Heat the butter on high until it starts to bubble. Add the cabbage and cook 2 to 3 minutes, or until slightly wilted, stirring. Season with salt and pepper to taste, and then stir in the cooked black rice, finely chopped kumquats, and half of the chives.
Cook the cabbage and add the rice:
Plate your dish:
5 Plate your dish:
Divide rice and cabbage mixture between two plates, then lay the fish over top. Squeeze some lemon juice over the fish. Garnish with the remaining chives and sliced kumquats. Serve with a lemon wedge. Enjoy!