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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
1 large yellow onion |
1 large yellow summer squash |
1 red pepper, seeded |
1 green pepper, seeded |
2 ribs celery |
4 tablespoons olive oil |
1 1/2 teaspoons kosher salt |
1/2 teaspoon cayenne pepper |
2 cups crushed plum tomatoes |
3 tablespoons worcestershire sauce |
1 teaspoon hot sauce |
2 cups white rice |
2 pounds fresh tuna, sliced into 1/2-inch-thick steaks |
1/2 teaspoon freshly ground lack pepper |
Directions:
1. 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.
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