Seared Tuna with Chile Pineapple Sauce
Ingredients
- 1 1/2 cups jasmine rice
- Kosher salt
- 2 tablespoons plus 1 1/2 teaspoons coconut oil, melted
- 1 tablespoon plus 1 teaspoon white wine vinegar
- 2 scallions, thinly sliced (white and green parts separated)
- 1/2 to 1 Fresno chile pepper, minced (remove seeds for less heat)
- 3/4 cup pineapple juice
- Juice of 1 lime
- 1 1/2 cups thinly sliced red cabbage
- 2 tuna steaks (about 1 1/4 pounds total)
- 1 avocado, thinly sliced
- 1/2 cup salted corn nuts, lightly crushed
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