MY AHI TUNA with WILD MUSHROOMS RICE PILAF and CAULIFLOWER STIR FRY RICE

Yes, dear friends, more Ahi Tuna, simply because I love this fish and moreover, we can never have just one way to serve it. I find this particular combination brilliant, since you can have two kinds of rice, one been 100% vegetarian. Love it!
 
Approximate Prep and Cooking Time: 30 minutes
Approximate Cost: $17.88 or $8.94 per serving
Difficulty Level:         Easy __X__ Intermediate ____ Advanced
Servings: 2
 
A. Ingredients for the wild mushrooms and herbs rice pilaf ($1.99)
1 box of Near East Wild Mushrooms and Herbs Rice Pilaf (This recipe yields 3 cups)

Directions for the wild mushroom and herbs rice pilaf
Bring 1 ¾ cups of water to a boil in a medium size saucepan.
Add 1 tbsp. of my basting oil, stir in the rice and the content of the spices pack.
Stir and bring to a boil. Cover, reduce the heat to low and cook for 20 minutes.
 
B.  Ingredients for the Cauliflower Stir Fry ($2.24)
½ bag (= 8 oz. or ½ lb.) of cauliflower stir fry blend (@ $2.99/bag = $1.49)
1 tbsp. my basting oil (.35)
1 ½ tsp. of my dry seasoning (.25)
½ tsp. of minced dry or fresh garlic (.15)
2 tsp. of water or beef broth (0)
 
Directions for the Cauliflower
Add 1 tbsp. my basting oil to a skillet.
When pippin hot, add ½ bag of the cauliflower stir fry blend, the garlic and 1 ½ tsp. of my dry seasoning.
Stir well for about 2-3 minutes so that the color of the cauliflower turns light brown and the veggies becomes tender.
If needed, add the water to soften the veggies, although I don’t think it will be necessary.

C. Ingredients for the tuna ($13.65)
 2 medium size wild caught, center cut Ahi Tuna Filet ($13.00
1 tbsp. Angie’s Basting Oil (or the one of your choice) (see my links below) (.35)
1 ½ tsp. of Angie’s Dry Seasoning (or the one of your choice) (see my links below) (.30)
 
Directions for the tuna
Pat dry and season the tuna with my basting oil and dried seasonings, refrigerate.
Add the tuna to a hot pan or iron skillet and do not move until the filets are seared at the bottom and come out easily, about a couple of minutes. (You can peek a little after, smile)
Then flip them and cook just briefly, the steaks should look bright pink in the middle.
Remove from skillet and let them rest for 4 minutes before serving. At that time, slice the steaks in half, place one on top and garnish with cilantro or scallions.
 
My Links:
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil