Photo of Seared tuna rice bowl by WW

Seared tuna rice bowl

2 - 16
PersonalPoints™ per serving
Total Time
35 min
10 min
25 min
Fuss-free and full of flavour, this satisfying bowl tastes as good as it looks.


Brown Rice, dry

60 g

Edamame Beans, cooked

50 g

Calorie controlled cooking spray

4 spray(s)

Tuna, raw

1 steak(s), medium


50 g


25 g

Spring Onions

1 medium

Chilli, Green or Red

1 individual, red, sliced

Sesame Seeds

1 teaspoons, toasted


1 teaspoons, brown miso paste

Soy Sauce

1 teaspoons

Tahini paste (Sesame paste)

1 teaspoons

Lime Juice, Fresh

1 tablespoons

Caster Sugar



  1. Bring a medium pan of water to the boil, add the rice and cook for 20-25 minutes, adding the edamame beans to the pan for the final 2 minutes of cooking. Drain and put the rice and beans into a serving bowl.
  2. Heat a small nonstick griddle pan over a high heat and mist with cooking spray. Sear the tuna for 1 minute on each side, then remove from the pan and let rest for 5 minutes. Cut into thick slices and add to the bowl of rice along with the avocado and cucumber.
  3. To make the dressing, whisk together all the ingredients until well combined, then drizzle over the tuna and rice bowl. Scatter over the spring onion, chilli and sesame seeds and serve.


Get this on the table in next to no time, by using ½ x 250g pouch microwave brown rice instead of regular rice.