Cauliflower rice is a great low carb alternative and opportunity to get more veggies in your meal. It’s as easy as blitzing the florets in your food processor and frying in a pan to cook. You can be as creative as you like and add different spices (turmeric, saffron or maybe some cumin) for flavour .
This dish can be done in less than 20 minutes – making it a great post work out meal when you’re ravenous and don’t want to ruin your hard work with unhealthy food!
You will need:
- 2 tuna fillets
- 1/2 a cauliflower head
- 2 free range eggs
- parsley for garnish
- salt and pepper for seasoning
- 2 tbs coconut oil
First make the rice.
Break the cauliflower florets into even pieces and rinse under cold water. Place in a food processor and process until evenly chopped (stop when it’s chopped into a rice consistency). Pan fry the rice in a pan on medium high heat with 1 tsp of the coconut oil. Keep stirring consistently to prevent any rice from sticking to the bottom. Remove from the heat when the cauliflower rice is soft and cooked through.
Season your tuna fillets with salt and pepper on each side. Sear them on a high heat frying pan with the remaining coconut oil, about a minute and a half on each side for medium rare or longer if you prefer your tuna cooked through.
Remove the steaks from the heat to rest on some paper towel but keep the frying pan on. Crack the eggs in and fry to your liking.
Serve the tuna steaks and eggs on a bed of the cauliflower rice and garnish with parsley leaves.