Spicy Brown Rice Seared Tuna Roll Bowl

Serves:
4 people
Prep Time:
00h 25
Cook Time:
00h 05

A deconstructed version of s spicy tuna roll is exactly what we need to get us through a weeknight slump.

View this recipe on Tieghan Gerar's Website - Half Baked Harvest

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Ingredients and Method

Ingredients

  • FOR THE MANGO CHIMICHURRI
  • 1 mango, diced
  • 1/2 cup fresh cilantro chopped
  • 1 fresno chile pepper seeded and chopped
  • 1 clove garlic, minced or grated
  • 1/4 cup low sodium soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup toasted sesame oil
  • 1 lime, juiced
  • FOR THE TUNA
  • 1/2 cup tahini
  • 2 tablespoons sriracha
  • 1 pound tuna
  • 1/4 cup black or white sesame seeds
  • 2 teaspoons sesame oil
  • 2-3 cups cooked brown rice
  • 1 cucumber cut into matchsticks
  • 4 radishes or daikon, sliced
  • 1 avocado, sliced
  • 4 thinly sliced or crumbled nori sheets

Method

  1. FOR THE CHIMICHURRI: In a bowl, combine the mango, cilantro, fresno pepper, garlic, soy sauce, rice vinegar, toasted sesame oil, and lime juice. Keep stored in the fridge for up to 1 week.
  2. FOR THE TUNA: In a small bowl, stir together the tahini and sriracha. Add water, 1 tablespoon at a time, until the sauce is smooth and pourable. Cover with plastic wrap and set aside. Place the tuna on a clean surface and press the sesame seeds gently onto each side of the tuna to adhere. Heat a large skillet over high heat. Add the sesame oil and when the oil shimmers, add the tuna. Sear the tuna for 1 minute per side. Remove the tuna from the skillet. Let cool slightly, then slice thinly. To assemble. Divide the rice among bowls and top with sliced tuna, cucumber, carrots, radishes, avocado, and nori. Serve with the spicy sriracha sauce and the mango chimichurri. Eat!
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