Meatless Friday: Tuna with Blueberry Balsamic Sauce and Pineapple Rice

Karen Ullo shares a fruit-forward meatless recipe that's easy to prepare. Download our printable recipe card!

Like most good recipes, the elements of this one can be served together or separately. The sauce would work on almost anything, sweet or savory, while the rice would be a good side dish with anything from ham to tacos. 

Tuna with Blueberry Balsamic Sauce and Pineapple Rice

Pineapple Rice: 

2 cups jasmine rice 
Water according to package directions 
1 tsp. salt 
1 cup canned crushed pineapple 
2 tsp. dried basil  

Cook according to package directions and serve. 

Blueberry Balsamic Sauce:  

6 oz. fresh blueberries 
2 tbs. sugar 
1 tsp. dried basil 
¼ tsp. salt 
¼ cup balsamic vinegar 
¼ cup water  

Combine blueberries and sugar in a saucepan. Heat, stirring frequently, until it liquefies and begins to turn translucent. Add the remaining ingredients and combine well. Simmer until the fish is ready to serve, about 15 minutes. 

Tuna Steaks:  

1 tuna steak per person 
½ cup white wine 
¼ cup lemon juice 
½ tsp. salt 
¼ tsp. pepper 
1 tsp. Italian seasoning 
Blueberry goat cheese or regular goat cheese (optional)  

Heat a frying pan and spray with cooking spray. Combine all ingredients except the fish. Add the fish to the pan, then use the liquid to drizzle over them and keep them moist while cooking, about a spoonful every time you turn them. Cook, turning every 2 or 3 minutes, until they’re medium to medium well, about ten minutes depending on the thickness of the steaks.  

Serve with the sauce spooned over it and garnish with goat cheese if desired.  

Enjoy! 

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Copyright 2024 Karen Ullo
Images: copyright 2024 Karen Ullo, all rights reserved.