Seared tuna rice bowl
10
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 1 • Difficulty: Easy
Fuss-free and full of flavour, this satisfying bowl tastes as good as it looks.
Ingredients
Brown rice, dry
60 g, rinsed
Raw tuna
140 g
Edamame beans
50 g, (cooked)
Avocado
50 g, thinly sliced
Lebanese cucumber
¼ large, halved, deseeded and thinly sliced
Green shallot(s)
1 individual, sliced into matchsticks
Fresh red chilli
1 whole, sliced
Sesame seeds
1 tsp, toasted
Miso paste
1 tsp, (brown)
Soy sauce
1 tsp
Tahini
1 tsp
Lime juice
3 tsp
Caster sugar
⅛ tsp
Oil spray
1 x 3 second spray(s)
Instructions
1
Cook rice in a large pot of water according to packet instructions.
2
While rice is cooking, lightly spray a small nonstick frying pan with oil and heat over high heat. Cook tuna for 1 minute on each side, then remove from pan and let rest for 5 minutes. Cut tuna into thick slices.
3
Drain rice and add to a serving bowl with edamame beans. Top with tuna, avocado, cucumber, shallots, chilli and sesame seeds. To make the dressing, whisk together all the ingredients until well combined, then drizzle over tuna and rice bowl.
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