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2 pounds of ahi or yellowtail tuna steaks, 2-4 steaks

1/3 cup toasted sesame oil

1/3 cup tamari

4 tsp minced garlic

2 TBSP grated ginger

4 tsp lime juice

2 TBSP olive or avocado oil

3 cups cooked sushi rice, warm

1 mango, peeled and diced

1 avocado, peeled and diced

1/2 cup chopped green onions

2 TBSP toasted sesame seeds

1/4 cup chopped cilantro

1 batch of Easy Asian Slaw, see recipe below

6 cups shredded cabbage

1/2 cup good quality mayonnaise

2 TBSP toasted sesame oil

2 TBSP tamari

2 TBSP honey

1 TBSP rice vinegar or lime juice

2 tsp grated ginger

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Whisk together the toasted sesame oil, tamari, garlic, and lime juice.
Place the tuna steaks in the marinade and turn to coat.
Cover and refrigerate for at least 30 minutes and up to 2 hours.
Remove the tuna from the fridge and let it sit at room temperature for 20 to 30 minutes.
Place a large sauté pan or skillet over medium-high heat and coat with olive or avocado oil.
Cook the tuna steaks for 1-2 minutes per side.
Remove from heat and allow to rest.
Divide the Asian slaw and cooked sushi rice between 4 bowls.
Slice the seared tuna against the grain and add to the bowls.
Top with avocado, mango, green onions, cilantro, and sesame seeds.
Serve with tamari or soy sauce, and chipotle lime mayonnaise (We like Primal Kitchen brand).

In a medium bowl combine all the ingredients except the shredded cabbage and whisk until smooth.
Add the shredded cabbage and stir well.
Store covered in the refrigerator until ready to serve.

Total time does not include marinating or resting times, which are noted in the instructions.