Seared Tuna Over Cilantro Lime Cauliflower Rice with an Orange Balsamic Glaze


If every Whole30 meal is as good as this one – I’M IN FOR LIFE!!!

I had a tuna steak that I bought at Kroger for $4.40, and after Day 1’s roasted veggies with balsamic glaze and this cauliflower rice – I did a spin on the glaze, and made the rice again!!

I’m not going to bore you with a lot of mumbo jumbo – I’m just going to get right to the food!!

Seared Tuna Steak

  1. Warm a burner to medium heat and add a little ghee into the pan to coat the bottom.
  2. Season your tuna steak with salt and pepper.
  3. Once the pan has heated up, sear the tuna on both sides 1/2-4 minutes each side depending on how you like it cooked.


Cilantro Lime Cauliflower Rice 

I found the original recipe on Skinny Taste, but changed a few things.  Check the original though!

  • 1 medium head (about 24 oz) cauliflower, rinsed
  • coconut oil spray
  • 2 garlic cloves
  • 1 small onion chopped
  • kosher salt and pepper, to taste
  • 1-1/2 limes
  • 1/4 cup fresh chopped cilantro
  1. Chop or food process 1 head of cauliflower.  (Trader Joe’s carries bags of cauliflower rice now!!)
  2. Heat a large saute pan over medium heat, oil or spray, onions and garlic and sauté about 3 to 4 minutes, or until soft.
  3.  Raise the heat to medium-high. Add the cauliflower “rice” to the saute pan. Cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Season with salt and pepper to taste.
  4.  Remove from heat and place in a medium bowl; toss with fresh cilantro and lime juice to taste.

Orange Balsamic Glaze 

  1. For 1-2 servings – bring 1/2 cup balsamic vinegar and 1/2 cup white vinegar to a boil.
  2. Boil and then turn to medium heat and simmer until it reduces to a glaze.
  3. Squeeze the juice of 1/4-1/2 of an orange and mix into the glaze before serving.

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