Place brown rice, salt, coconut oil, and water in a medium-sized sauce pot.

Stir and bring to a boil, then reduce to low heat; simmer until brown rice is fully cooked and tender and all the water is absorbed over about 30 to 35 minutes.

Turn off heat, fluff rice with a fork, and serve with tuna and coconut shrimp sauce.

Thaw shrimp in the refrigerator overnight, remove from refrigerator, pat dry with paper towels, and season with kosher salt and black pepper in a medium-sized bowl; set aside.

Add coconut and sesame oils to a large-sized saucepan and bring to medium-high heat.

Add pepper, onion, and garlic and sauté for about 45 seconds.

Add mushrooms and pinch of salt and pepper and sauté until tender, about 90 seconds.

Add sriracha and soy sauce and sauté for another 30 seconds.

Add coconut milk, stock, and almond butter, bring to a boil, whisk until fully incorporated, then reduce to medium heat and cook for about 2 minutes, until slightly thickened.

Add seasoned shrimp to pan and continue to cook until fully cooked with a sauce-like consistency; about 4 to 5 minutes.

Season to taste with salt and pepper and finish by stirring in chopped cilantro.

Serve hot with tuna steaks and brown rice.

Thaw tuna in the refrigerator overnight, remove from refrigerator, and pat dry with paper towels; allow to come to room temperature on the counter for about 20 minutes.

Whisk together all dry ingredients in a small bowl until fully incorporated.

Liberally season tuna steaks with combined ingredients.

Add coconut oil to a large cast-iron pan and sear tuna steaks for about 30 seconds on each side and 10 seconds on the edges. Tuna should be seared rare.

Remove from pan and slice tuna.

Place the brown rice In the center of the plate. Add the tuna steaks on top and sauce the tuna and brown rice with the coconut shrimp sauce.