1 tbsp, Spices, paprika
0.25 tbsp, Garlic powder
0.25 tbsp(s), Ground Black Pepper
0.25 tbsp(s), White Pepper
0.25 tbsp, Spices, onion powder
0.25 tbsp(s), Spices, oregano, dried
1 tsp, Cayenne Pepper
1 tsp, ground, Spices, thyme, dried
1 container (1.3 cooked cups ea.), Riced Cauliflower Spanish Style
1/2 Cup uncooked instant rice
3 large, Red bell pepper
2 Tuna steaks
Preheat oven to 425'
Start by preparing the rice. Fully cook the rice and follow cauliflower instructions on the bag.
While this cooks, begin to add your dry ingredients and mix them together.
Cut the tops of the peppers off and take out the center then place them on a baking sheet, ( I lined mine with foil to keep the pan clean)
Mix the rice and cauliflower together then stuff into the three peppers. Place in the oven for 20 minutes. IF you like the peppers softer, cook until desired texture.
When there is about 7 minutes left for the peppers, pour 2 tbs of olive oil on a skillet. Heat on high.
Coat both sides of the tuna with the Cajun seasoning. When the pan is hot, sear both sides for 2-3 minutes. If you like yours less pink, First put the heat on low and cover the tuna with a lid for 4 minutes. ( Do not add seasoning to the bottom of the tuna until you are ready sear that side. DONT FLIP) After the four minutes, Take the tuna off, add a little more oil then turn heat to high. Place the non cooked side down on the heat first, add seasoning to the cooked side and pat down then flip after 2 minutes.
The peppers should be done by the time you finish. Enjoy your 2.5 oz steak with 1 stuffed pepper!