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Speedy chargrilled tuna with basmati rice
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2 x 240g packs Waitrose Line-caught 2 Prime Yellowfin Tuna Steaks
2 x 250g packs Tilda steamed brown basmati rice
2 x 400g cans chickpeas, drained and rinsed
200g tub Waitrose Vine-ripened Tomato Salsa
4 tbsp fresh coriander leaves
2 limes, each cut into 4 wedges
1. Preheat the barbecue or a non-stick griddle pan and cook the tuna for 2 minutes on each side until just cooked through.
2. Meanwhile, microwave the rice for 2 minutes according to pack instructions. Tip into a serving bowl and stir in the chickpeas, tomato salsa, coriander leaves and a good squeeze of the lime wedges, reserving 4 for serving.
3. Divide the rice between plates and serve with the chargrilled tuna steaks and the lime wedges for extra squeezing.
If cooking rice from raw, you’ll need about 170g to get a cooked weight of 500g. Vary the grain you choose – try LOVE life Brown Basmati or a mixture, such as our Red Camargue & Wild Rice.
Typical values per serving:
This recipe was first published in August 2014.