Using sustainable sourced seafood
When shopping for seafood, look for the MSC blue label and help protect the ocean for future generations.
Prep time
10 mins
Cooking Time
20 mins
Serves
2
Ingredients
1–2 pieces (approx. 300 g) MSC certified tuna steaks
150 ml short grain rice
4 tbsp sesame seeds (black, white, or both)
2 tbsp sesame oil for frying
1 small/snack cucumber
Half bell pepper
2 tbsp chopped Thai basil (or regular basil)
Half lime (juice)
Half avocado
Salt and pepper to taste
Japanese mayo (e.g.Kewpie brand)
Dressing:
- 2 tbsp soy sauce
- 1 tbsp liquid honey
- 1 tbsp crispy chili oil (or sriracha)
150 ml short grain rice
4 tbsp sesame seeds (black, white, or both)
2 tbsp sesame oil for frying
1 small/snack cucumber
Half bell pepper
2 tbsp chopped Thai basil (or regular basil)
Half lime (juice)
Half avocado
Salt and pepper to taste
Japanese mayo (e.g.Kewpie brand)
Dressing:
- 2 tbsp soy sauce
- 1 tbsp liquid honey
- 1 tbsp crispy chili oil (or sriracha)
Method
- Cook the rice and prepare the dressing: Cook the rice according to the instructions on the package. For the dressing mix all the ingredients together until well combined.
- Prepare the vegetables: Dice all the vegetables into small cubes and mix with the cucumber, bell pepper, lime juice, and Thai basil in a bowl.
- Prepare the tuna: Pat the tuna dry with a paper towel, cut the tuna steaks in half, and toss them in sesame seeds mixed with a pinch of salt.
- Cook the tuna: Heat the pan and fry the tuna for 30 seconds on each side ensuring the outside is seared but the inside remains rare.
- Assemble the bowls: Divide the cooked rice into two bowls, slice the tuna, and place one whole tuna steak in each bowl of rice. Top the tuna with Japanese mayo, divide the cucumber/pepper mixture evenly between the bowls, and add the avocado slices. Finish by drizzling the prepared dressing over the top of the bowls.
Protein intake:
This recipe contains approximately 92 g of protein in total, which is about 41 g per serving (serves 2).
