Seared Tuna Bowl ~ Your new weeknight go-to!

Tom Waltons Seared Tuna Bowl might just be the most perfect fresh and easy weeknight (or anytime!) meal that can be whipped up in minutes! Packing both a nutritious and delcious punch this recipe is sure to become a go -to especially when served with our GOOD FAT Chilli Mayo… YUM!!


INGREDIENTS
2 x 150g Yellow fin tuna fillets

4 tbsp soy sauce

2 tbsp rice vinegar

2 tbsp each white & black sesame seeds

2 tbsp olive oil

2 cups raw brown or white rice, cooked according to packet instruction

2 Lebanese cucumber, finely sliced

2 medium carrot, finely sliced into matchsticks

1 cup edamame beans

4 radishes, finely sliced

1 Jar GOOD FAT Chilli Mayo

3 shallots, finely sliced

2 limes

METHOD

  1. Place a large non-stick frying pan over a medium heat. Combine the soy and rice vinegar in a small bowl. Separate 2 tbsp and brush over the tuna fillets, reserving the rest for later.

  2. Combine the sesame seeds on a plate and press them into each side of the tuna fillets. Add the olive oil to the hot pan andsear the tuna for approx. 30 seconds each side, so the fish is still rare, then carefully transfer to a plate.

  3. Spoon some cooked rice amongst 4 bowls, and place the cucumber, carrot, edamame and radish around thinly slice the tuna and lay it over the rice, spoon over the reserved dressing and your desired amount of Chilli Mayo. Scatter the shallots and serve with lime.
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