Seared Ahi Tuna Bowl
This seared ahi tuna bowl combines ahi tuna, rice, avocado, and crisp vegetables with homemade spicy mayo. Finish with scallions, sesame seeds, and fresh lime for an easy lunch or dinner.
Equipment
- Medium saucepan with lid
- Small mixing bowl
- Shallow dish for marinating
- Large skillet
- Tongs
- Cutting board
- Cutting board
Ingredients
Tuna
- 8 ounces ahi tuna steak
- 1 tablespoon neutral oil, for searing
Marinade
- 3 tablespoons soy sauce
- 1 teaspoon minced garlic (or 1 small clove)
- ½ teaspoon peeled and grated ginger
- 1 tablespoon lime or lemon juice
- 1 teaspoon brown sugar
- toasted sesame oil, a few drops
For The Bowls
- 1 cup jasmine or sushi rice, uncooked
- 1 small cucumber, diced
- 1 avocado, thinly sliced
- 2 scallions, thinly sliced
- 1 small carrot, peeled and shredded
- 1 teaspoon furikake or toasted sesame seeds
- Lime wedges for serving
- Optional toppings: sliced radishes, shelled edamame, cilantro, diced mango, sliced jalapeño, pickled ginger, nori strips, crispy fried shallots
Spicy Mayo
- ⅓ cup Kewpie Japanese mayonnaise
- 2 tablespoons sriracha plus more to taste
- 1 teaspoon lime or lemon juice plus more to taste
Instructions
- Cook the rice according to the package directions.
- In a shallow bowl, whisk together the soy sauce, lime or lemon juice, brown sugar, ginger, garlic, and toasted sesame oil. Add the tuna and turn to coat. Cover and refrigerate for 15 minutes while the rice cooks.
- Stir together the mayonnaise, sriracha, and lime or lemon juice. Refrigerate until ready to serve.
- Pat the marinated tuna dry. Heat the oil in a skillet over high heat. Sear the tuna for about 30 seconds per side, keeping the center rare. Transfer to a cutting board.
- Using a very sharp knife, slice the warm tuna across the grain into ¼-inch-thick slices.
- Divide the cooked rice between two bowls. Top the rice with the tuna, cucumber, avocado, and carrot. Drizzle with spicy mayo and sprinkle with scallions and furikake or sesame seeds. Serve immediately with lime wedges.
Notes
Make ahead: Mix the spicy mayo and prep the cucumber, carrot, and scallions up to a day ahead. Store in separate covered containers in the refrigerator. Slice the avocado just before serving.
You can also sear the tuna up to one day ahead, wrap it in plastic wrap, and refrigerate it whole. Slice it cold when you’re ready to assemble the bowls.
Nutrition
Calories: 816.3kcalCarbohydrates: 61.8gProtein: 35.3gTotal Fat: 48.2gSaturated Fat: 7.8gCholesterol: 54.1mgSodium: 660.7mgPotassium: 1178.2mgFiber: 9.4gSugar: 5.2g
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