Seared Tuna Bowls w/ Honey Ginger Dressing
Tuna steaks spend a little time in the marinade followed by a quick sear. Served with rice, veggies, & Honey Ginger Dressing. These Seared Tuna Bowls are the perfect easy meal.
Ingredients
Honey Ginger Dressing
- 1/3 cup Honey
- 2-3 inch Knob of Ginger, peeled & sliced
- 1 small garlic clove, roughly chopped
- 1 tbsp Soy Sauce
- 1/3 cup Rice Wine Vinegar
- 1 tsp Toasted Sesame Oil
- 1/3 cup Neutral Flavored Oil Avocado or Vegetable oil
- Pinch of Salt
- Pinch of Pepper
Seared Tuna Bowls
- 4 Ahi Tuna Steaks thawed, dry
- 2 Medium Carrots, shredded
- 4-6 Green Onions, thinly sliced
- 1 Large Avocado, thinly sliced
- 2 cups Cooked Rice white, brown, any kind you like
- Furikake Seasoning to taste
- 2 tbsp Honey Ginger Dressing, plus more for serving
Instructions
Make Honey Ginger Dressing
- Add all ingredients, except for your neutral oil, to a blender and blend for 1-2 minutes until smooth and ginger is well incorporated.
- Once ingredients are well combine add oil to the blender and blend for another 15-30 seconds until it well combined. Taste dressing and adjust seasoning as needed.
- Transfer dressing to a jar for storing.
Marinade Tuna Steaks
- Add about 2 tbsp of the Honey Ginger Dressing to a large shallow dish.
- Places tuna steaks into the dish with the marinade making sure to toss and coat both sides of the fish.
- Cover dish with plastic wrap and place the fish into the fridge to marinate for 30 minutes up to 2 hours.
Cook Rice & Chop Vegetables
- While the fish is marinating I set my rice to cook in my rice cooker if I don't have any cooked already.
- Thinly slice the green onions, avocado, and carrots and set aside. Be sure to keep them separate so people can have as little or as much as they like.
Sear The Tuna
- After 30 minutes, preheat a large skillet over medium high heat.
- One the pan is hot, add in about a tbsp of oil followed by the carrots. Quickly sauté them for about 2 minutes until slightly soften. This step is optional, feel free to leave the carrots raw if you prefer. Remove carrots from the pan and set aside.
- Add 1-2 more tbsp of oil and then add the tuna steaks to the pan. Sear on one side for about 2 minutes.
- Flip tuna steaks and cook for an additional 1 minutes on the other side.
- Remove tuna Steaks from the pan and allow them to rest for about 5 minutes before slicing.
Assemble Bowls & Enjoy
- Divide rice among serving bowls.
- Topped each bowl with tuna, carrots, green onions, and sliced avocado to your liking.
- Finish each bowl with a generous sprinkle of Furikake seasoning and a drizzle of Honey Ginger Dressing. Serve with extra dressing on the side! Enjoy!
Notes
Remaining Honey Ginger Dressing can be kept in the fridge in an air tight jar for at least a week or two.
Feel free to use and combination of vegetables you like.
Lightly cooking the carrots is optional. I like to cook them so there's a balance of cooked and raw ingredients.
Don't like tuna? Try it with salmon.