This is a brilliant seafood dish bursting with all sorts of flavours, if your not fond of Yellow Fin Tuna you can replace with King Mackerel or Bluefin Tuna. This dish can be fairly tricky to master if your an amateur cook although the outcome is very rewarding! Top tip is to sear and only sear the tuna, by not letting the fish cook all the way through, I find this gives the best results although its up to you. You can also use any other green veg such as sugar snap peas or even baby spinach.
To make the coconut rice all you need to do is pour the coconut milk in a medium heat pan, add the basmati rice, the water and a pinch of salt and let it simmer, stirring occasionally.
Now for the tuna. First you take the green tea bags, rip the tops and pour out the contents onto a board. Add the salt, pepper and sesame seeds onto the board as well. This is your tuna seasoning coat. Mix up the dry ingredients on the board well then dredge the tuna into the seasoning, making sure each side is coated perfectly.
Simmer the olive oil on the pan, sear the tuna for 30 seconds on each side, keep turning over. Take your broccoli, spring onion and asparagus and roughly chop them up, throw them in a pan with the sesame oil and garlic, stir and mix well. Add the Teriyaki sauce. Once the tuna is seared to however you like it, remove from pan and cut in half. Slice into 1 inch thick slices.
Check on the vegetables and rice.
In a bowl, pour in the pink grapefruit juice, the spring onions and the red chilli. Place the tuna slices decoratively into the bowl and give it a dash of soy sauce. Serve with the sticky coconut rice and the sautéed broccoli and asparagus.