Seared Sliced Tuna Bowl

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Ingredients

For the Tuna

  • 1 lb Oyster Bay Seared/Sliced Yellowfin Tuna
  • 1 tbsp sesame oil
  • 1 tbsp sesame seeds (optional)
  • Salt and black pepper, to taste

For the Bowls

  • 3 cups cooked jasmine rice
  • 1 cup shelled edamame, cooked and cooled
  • 1 ripe mango, diced
  • ¼ cup, sugar snap peas, sliced
  • 1 avocado, sliced
  • Crispy noodles to taste

Sesame Soy Drizzle

  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp honey
  • 1 tsp sriracha
  • 1 tsp grated fresh ginger

Preparation

  1. Prepare the Sauce
    Whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, and sriracha. Set aside.
  2. Sear the Tuna
    Pat tuna dry and season lightly with salt and pepper. Brush with sesame oil and coat with sesame seeds if using. Heat a skillet over high heat and sear tuna for 45–60 seconds per side, leaving the center rare. Rest for 2 minutes, then slice thinly.
  3. Build the Bowls
    Divide warm rice among four bowls. Arrange mango, edamame, sugar snap peas, avocado, and sliced tuna over the rice.
  4. Finish & Serve
    Drizzle with the sesame soy sauce and garnish with sesame seeds and crispy noodles.