Recipe adapted from Better than Bouillon. For more information about Better than Boullion, visitย betterthanbouillon.com.
Ingredients
- 8 ounces Sushi grade tuna fillet
- 1 (8.5 ounce) package Naan bread
- 2 Tablespoons Better Than Bouillonยฎ Fish Base
- 1โ4 cup sesame seeds
- 2 Tablespoons cracked black pepper
- 1 Tablespoon sweet chili sauce
- 3 (1โ2โ) pineapple slices
Sweet Chili Base Ingredients
- 1โ4 cup sweet chili sauce
- 1โ4 cup freshly chopped cilantro
Dressing Ingredients
- 1โ2 cup cilantro leaves
- 1 teaspoon minced garlic
- 2 teaspoons Better Than Bouillonยฎ Fish Base
- 1 Tablespoon olive oil
Instructions
Set EGG for direct cooking (no convEGGtor) at 425ยฐF/218ยฐC. Place a nonstick grill pan onto the grid.
Mix the fish base, black pepper and sweet chili sauce in a small bowl. Coat the tuna and press with the sesame seeds.
Mix the sweet chili sauce (recipe below) and cilantro together for the base. Set aside.
Mix the cilantro leaves, garlic, fish base and olive oil in a small bowl (ingredients below). Set aside.
Place the tuna and pineapple slices onto the grill pan and grill for 2 minutes per side. Add the Naan bread directly to the EGG. Grill for 1 minute per side. Slice the tuna into 1โ โ 2โ slices and cut the pineapple into 1โ2โ cubes.
Spread each Naan bread with half of the sweet chili base and sprinkle with 1 cup arugula. Add half of the tuna and pineapple to the top of the arugula and drizzle with the dressing. Serve immediately.
Try with 1 teaspoon of Better Than Bouillonยฎ Roasted Garlic Base in place of the minced garlic.