During the week, we are so busy and sometimes cooking dinner seems more like a chore than something to enjoy together. Our Seared Tuna Bowls have been so refreshing to make after a long day. And, even better, this dish is quick and simple to make! It only takes about 20-30 minutes total from start to finish to make. Recently we have been making this for lunch since we’re still working remotely. I have to admit, it’s a ton better of a lunch than a cold sandwich. This will leave you satisfied, happy, and allows you to get your time back!
Seared Tuna Bowls
- 1 tbsp sesame oil
- 1 tbsp garlic minced
- 2 tbsp peanut butter
- ½ tbsp ginger minced or grated
- 1 tbsp rice vinegar
- 2 tbsp gochujang
- 2 ahi tuna filets
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- 3 cups spinach torn
- 1 cup green or red cabbage roughly chopped
- 1 zucchini sliced thin
- 1 carrot peeled
- 2 cups snow peas
- 1 avocado
- 2 green onions chopped
- In a small sauce pan add the sesame oil over medium heat
- Once the oil is hot, add in the garlic and cook until fragrant
- Lower the heat and slowly add in the peanut butter, gochujang, ginger, and rice vinegar
- Continue to stir the sauce and break down the peanut butter
- Remove from the heat and add to bowl when ready
- In a small pan over medium heat, add 1 tbsp of sesame oil
- Add sliced zucchini and snow peas with salt and pepper, and cook until zucchini and snow peas are cooked but still slightly firm. Remove from heat and set aside
- In the same pan over medium heat, add the tuna and let sear for about 1-2 minutes
- Sprinkle sesame seeds on tuna and flip. Sear for another 1-2 minutes
- Remove the tuna from the pan and place on a paper towel or brown paper bag to remove excess oil
- In a bowl add spinach to the base of the bowl
- Start topping the bowl with the snow peas, zucchini, chopped cabbage, carrots, and avocado
- Once the bowl is ready, place the tuna on top and then pour in peanut sauce to your desire. Enjoy!
Most people will look at this dish and think “Yum, a new tuna recipe”. Which they are right, but the spotlight should really be shined on the tangy peanut sauce. This sauce was specifically created for this Seared Tuna Bowl but we have been using it as a salad dressing or chicken marinade too. When we use it as a dressing or marinade, we add some olive oil or avocado oil to thin it out a little. Careful when using this as a marinade though, you need to at least let it rest for 30 minutes but no longer than 12 hours. The vinegar does a great job at removing any of the fatty areas of the chicken so you get a really juicy, tender piece once cooked.
What should I fill my bowl with?
Everything and anything. Personally I like to add a few hearty veggies, then some leafy greens to balance, and finally a little fat, like avocado. Phillip wants a little more substance and he adds some white or brown rice to his Seared Tuna Bowls. Sometimes when I crave a bit more substance I will make some cauliflower rice with just salt and pepper to add to the base of this dish. Using rice or cauliflower rice is great because it really takes on the flavor of the dish.
Other dishes you’ll love!
From our kitchen to yours, cheers!