Recipe adapted from Better than Bouillon. For more information about Better than Boullion, visit betterthanbouillon.com.
Ingredients
Instructions
- Set EGG for direct cooking (no convEGGtor) at 425°F/218°C. 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 1” – 2” slices and cut the pineapple into 1⁄2” 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 Bouillon® Roasted Garlic Base in place of the minced garlic.
Sweet Chili Base Ingredients
- 1⁄4 cup sweet chili sauce
- 1⁄4 cup freshly chopped cilantro
Dressing Ingredients
- 1⁄2 cup cilantro leaves
- 1 teaspoon minced garlic
- 2 teaspoons Better Than Bouillon® Fish Base
- 1 Tablespoon olive oil