This is a light, simple, and healthy meal. I love the wonderful fragrances in the kitchen while this is cooking. If you have leftover pilaf from tandoori chicken or another dish, you could use that pilaf instead topped with the tuna and sauce. You could use a different type of fish, and you could grill the fish instead of pan searing. The main thing here is the pilaf and sauce. It's really a one-dish meal, with the fish served on top of the pilaf and the sauce dirzzled over.
1 cup uncooked brown rice
2 cups water
2 tablespoons olive oil, divided
1 onion, chopped
1 teaspoon dried thyme
1/2 teaspoon ground black pepper, divided
1 cup frozen shelled edamame
4 (4-ounce) tuna steaks
1/4 teaspoon salt
1 shallot bulb, peeled and chopped
3/4 cup water
1 tablespoon minced fresh chives
1/4 teaspoon grated orange zest
1 tablespoon orange juice
Place rice and water in a pot and bring to boil. Cover, reduce heat to low, and simmer 45 minutes.
Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion and cook until tender. Season with thyme and 1/4 teaspoon pepper. Stir into cooked rice.
Place edamame in a separate pot with water to cover. Bring to a boil and cook 5 minutes or until tender. Mix into rice.
Heat remaining olive oil in a skillet. Rub tuna with remaining pepper and salt. Sautee tuna to desired doneness.
Orange Sauce: Place chopped shallots in skillet. Increase heat to high and pour in 3/4 cup water. Cook until reduced to about 1/2 cup, then stir in chives, orange zest, and orange juice. Arrange fish over rice and drizzle with sauce.
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