Fried tuna in pineapple chili sauce

Ingredients:

• 1.5 cups jasmine rice
• 2 tbsp + 1.5 tsp coconut oil, melted
• 1 tbsp + 1 tsp white wine vinegar
• 2 green onions, thinly sliced ​​(white parts separated from green parts)
• 1/2 or whole Fresno pepper, finely chopped (remove seeds to reduce heat)
• 3/4 tbsp. pineapple juice
• Juice of 1 lime
• 1.5 cups thinly shredded red cabbage
• 2 tuna steaks (about 600g total)
• 1 avocado, thinly sliced
• 0.5 cups salted corn nuts, lightly crushed

Preparation:

1. Place the rice in a medium saucepan with 2.5 cups of water and a large pinch of salt; bring to a boil over medium heat. Stir, then cover, reduce heat to low, and simmer until the liquid is absorbed and the rice is tender, about 15 minutes. Stir in 1.5 teaspoons of coconut oil, 1 tablespoon of vinegar, and the white part of the green onion. Set aside and let cool slightly.
2. Meanwhile, combine the chili pepper, pineapple juice, and lime juice in a large nonstick skillet and bring to a boil over medium-high heat. Reduce the heat to medium and simmer until a thin glaze forms, about 10 minutes. Pour the sauce into a small bowl and wipe out the skillet. In another bowl, combine the cabbage, the remaining 1 teaspoon vinegar, and a pinch of salt; set aside.
3. Sprinkle the tuna with salt on both sides. In the same skillet, heat the remaining 2 tablespoons coconut oil over high heat until almost smoking. Add the tuna and cook until well-browned, 1-2 minutes per side. Transfer to a cutting board.
4. Divide the rice among shallow bowls. Slice the tuna and arrange it on top of the rice along with the cabbage and avocado; drizzle with the sauce. Sprinkle with green onions and corn nuts.