Ingredients
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1 tbsp Amish Country Roll Butter
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4 (6 oz) tuna steaks
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3 tbsp McCormick Sweet & Smoky Rub
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1 (9 oz) pkg instant rice
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1 (12 oz) bag cabbage coleslaw mix
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2 large eggs
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1 tbsp minced garlic
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4 tbsp teriyaki sauce
Steps
1
Heat the oil in a large nonstick skillet over medium-high heat. Season the tuna with salt and pepper. Cook over high heat for 2–3 min. per side or until golden brown. Remove tuna and set on plate, lightly covered with foil.
2
Meanwhile, prepare the rice in the microwave according to package directions. Add the coleslaw mix to the hot pan. Cook for 3 min. stirring occasionally.
3
Beat the eggs in a bowl and add to the slaw with garlic, teriyaki sauce, and rice. Stir to combine and cook for an additional 3 min. Divide rice among 4 plates and serve tuna on top.
