The hubbie and I were both sick over the past couple weeks so once our stomachs settled we were both badly in need of some home-cooked comfort food. Tuna steaks with balsamic glaze is something I’ve made several times before and thought a rice and bean side dish would be a good filler to go along with it.
The rice and beans require the rice to be pre-cooked so you want to start on that first if you don’t already have some in the fridge. It’s better to let the rice cool before cooking it with the beans so it doesn’t get mushy.
Red Beans & Rice:
1/2 cup or more of chopped onion
1 can kidney beans, drained
1 can diced or stewed tomatoes
2-3 cups cooked rice
An array of spices you prefer (I used chili powder, oregano and a little seasoning salt)
Cook the onion in a little oil first and then add the beans, tomato and finally the rice. Simmer for at least 15 minutes.
While all of this is going on, you want to have the balsamic glaze cooking. You should probably start it first thing since it takes a while to turn into a glaze. All you need are orange juice and balsamic vinegar. That’s it! Mix 1 cup of orange juice with 1/2 cup of balsamic vinegar and cook over medium to medium-high heat until it starts to thicken. I can usually tell when it’s done by running a spoon across it and seeing how quickly the liquid fills the empty space left behind. It’s so simple it’s crazy! You can make more or less depending on how many tuna steaks you’re making, but it’s always 2 parts OJ to 1 part balsamic.
When the glaze is starting to thicken, and the rice and beans are almost done, sprinkle a little salt and pepper on the tuna and place in a skillet with some oil over medium heat. Cook them for 2-4 minutes on each side depending on how done you like them. We don’t like our tuna pink in the middle so we tend to cook it a bit longer than most.
Once it’s all done, put the tuna and rice on a plate and cover the steak with the glaze. Voila!
Happy New Year!