Seared Tuna Bowl with Crispy Rice
Yield
serves 2
RECIPE Ingredients
- 2 Tuna Steaks
- Kosher salt and freshly ground black pepper
- Sesame Seeds, black and/or white
- 3 cups spring mix or other lettuce
- 1 cup microgreens, we used pea shoots and radish sprouts
- 2 Persian cucumbers, sliced
- ½ cup shelled edamame
- 1 small carrot, julienned
- ½ red bell pepper, julienned
- 1 handful sugar snap peas, cut in half
- 3 radishes, thinly sliced
- 1 scallion, light green and green parts only, sliced thin on the bias
FOR THE CRISPY RICE
- 2 cups cooked short-grain rice
- 2 teaspoons Black Garlic Shoyu
- 2 teaspoons neutral oil
- 1 teaspoon toasted sesame oil
FOR THE DRESSING
- 3 tablespoons white sesame seeds
- 4 tablespoons Kewpie mayonnaise
- ½ tablespoon wholegrain mustard
- 1 tablespoon rice vinegar
- 1½ tablespoons Black Garlic Shoyu
- 1 teaspoon toasted sesame oil
- 1 tablespoon granulated sugar
Price
$39.99
- 6 oz. portions of boneless and skinless Yellowfin Tuna Steaks
- Wild Caught
- Flash Frozen for freshness
- Individually vacuum packed for convenience
- Can be shipped via 2-day or overnight air
Price
$36.99
- Handcrafted, authentic soy sauce
- Allergens: Contains soy, wheat, garlic, alcohol
- Shelf stable, see best by date; refrigerate after opening
- Product of Japan
Recipe notes
This vibrant tuna bowl features sesame-crusted seared tuna steaks served over a bed of fresh spring mix, microgreens, and a colorful array of crisp vegetables. Crispy black garlic shoyu-infused rice adds a satisfying crunch, while a creamy, tangy sesame dressing brings all the flavors together for a balanced and refreshing dish.
RECIPE Preparation
- Make the crispy rice: Preheat oven to 400 degrees F and line a sheet pan with parchment.
- To a medium bowl, add rice, black garlic soy sauce, neutral oil, and sesame oil; stir to coat evenly. Spread the rice in an even layer on the prepared sheet pan and bake until golden and crispy, stirring once or twice, about 30 minutes. Cool completely before using.
- Make the dressing: In a small pan over medium-high heat, toast the sesame seeds until fragrant, about 4-5 minutes. Grind the seeds in a spice grinder or mortar and pestle, until sandy. To a small bowl, add mayonnaise, mustard, rice vinegar, soy sauce, sesame oil, sugar, and ground sesame seeds; stir until well combined, then taste for seasoning and adjust if desired.
- Sear the tuna: Heat a skillet over medium-high heat until nearly smoking. Place sesame seeds on a plate. Season tuna steaks with salt and pepper and press into the sesame seeds, coating on all sides. Sear the steaks to your desired doneness, about 1 minute on each side for rare. Let rest for about 5 minutes, then slice against the grain.
- Assemble the bowls: Add spring mix and microgreens to chilled serving bowls. Arrange all of the cut vegetables around the bowl, except for scallions. Top with crispy rice and tuna. Drizzle with dressing and garnish with scallions.
