Seared Tuna Bowls

When my daughters visit from college, I ask them what meals they want me to prepare while they are home. Their first request is always seared tuna bowls. This dish is light and fresh with a delicious combination of flavors. It is one of those satisfying meals that leaves you feeling full, but not feeling stuffed. I usually make the bowls with sushi rice, but you can substitute lightly sautéed cauliflower rice if you would rather make a grain-free option. Both methods are delightful. I use tamari in this recipe, which is a gluten-free soy sauce. You can substitute traditional soy sauce if you prefer. You can also use coconut aminos with a dash of salt if you would like a soy-free version. If you are following a paleo diet, prepare the dish with both the cauliflower rice and the coconut aminos.

Ingredients:

2 pounds of ahi or yellowtail tuna steaks, 2-4 steaks

1/3 cup toasted sesame oil

1/3 cup tamari

4 tsp minced garlic

2 TBSP grated ginger

4 tsp lime juice

2 TBSP olive or avocado oil

3 cups cooked sushi rice, warm

1 mango, peeled and diced

1 avocado, peeled and diced

1/2 cup chopped green onions

2 TBSP toasted sesame seeds

1/4 cup chopped cilantro

1 batch of Easy Asian Slaw, see recipe below

Directions:

Whisk together the toasted sesame oil, tamari, garlic, and lime juice.
Place the tuna steaks in the marinade and turn to coat.
Cover and refrigerate for at least 30 minutes and up to 2 hours.
Remove the tuna from the fridge and let it sit at room temperature for 20 to 30 minutes.
Place a large sauté pan or skillet over medium-high heat and coat with olive or avocado oil.
Cook the tuna steaks for 1-2 minutes per side.
Remove from heat and allow to rest.
Divide the Asian slaw and cooked sushi rice between 4 bowls.
Slice the seared tuna against the grain and add to the bowls.
Top with avocado, mango, green onions, cilantro, and sesame seeds.
Serve with tamari or soy sauce, and chipotle lime mayonnaise (We like Primal Kitchen brand).

Ingredients for the Easy Asian Slaw:

6 cups shredded cabbage

1/2 cup good quality mayonnaise

2 TBSP toasted sesame oil

2 TBSP tamari

2 TBSP honey

1 TBSP rice vinegar or lime juice

2 tsp grated ginger

Directions for the Easy Asian Slaw:

In a medium bowl combine all the ingredients except the shredded cabbage and whisk until smooth.
Add the shredded cabbage and stir well.
Store covered in the refrigerator until ready to serve.

Emily Maxson

Hi everyone! Thank you for visiting Emily’s Fresh Kitchen. I am a trained chef and cookbook author and I love to eat, cook, and think about food. In 1998 I was diagnosed with Crohn’s disease and had surgery to remove part of my intestines. Read More about “About”…