Jerk-Seared Tuna with Clementine Salsa

• 4 (4 ounce) yellowfin tuna steaks
• 2 teaspoons jamaican jerk spice (McCormick)
• 2 teaspoons olive oil
• 2 cups instant brown rice
• 1 teaspoon dried oregano
• 1 medium zucchini, diced
• salt and pepper
• 1 cup clementine, peeled,just sections (6-8 clementines)
• 14 cup minced red onion
• 2 tablespoons fresh lime juice
• 2 tablespoons chopped fresh cilantro

1. Sprinkle both sides of tuna steaks with jerk seasoning.
2. Heat oil in a large skillet over medium-high heat.
3. Add tuna and cook 2 minutes per side for medium rare.
4. In a medium saucepan, bring 2 1/2 cups water to a boil over high heat.
5. Add brown rice and oregano, reduce heat to low, cover and simmer 5 minutes.
6. Add diced zucchini, remove from heat, cover and let stand 5 minutes, until liquid is absorbed.
7. Fluff with a fork and season with salt and pepper.
8. In a medium bowl, combine clementine sections, onion, lime juice and cilantro.
9. Mix well, and salt and pepper to taste.
10. Serve tuna with salsa spooned over top and rice-zucchini mixture on the side.

jerk spice, olive oil, instant brown rice, oregano, zucchini, salt, clementine, red onion, lime juice, fresh cilantro

Taken from www.food.com/recipe/jerk-seared-tuna-with-clementine-salsa-54799 (may not work)