Ingredients
Scale
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
Ingredients for the Easy Asian Slaw:
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
Instructions
- 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).
Directions for the Easy Asian Slaw:
- 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.
Notes
Total time does not include marinating or resting times, which are noted in the instructions.
- Prep Time: 40 min
- Cook Time: 4 min