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Tuna Steak Bowl Recipe
Ben Carraoli

Tuna Steak Bowl Recipe

I can’t tell you how excited I am to share this tuna steak bowl recipe with you! After making this dish for the first time, I was hooked. The vibrant flavors, the combination of seared tuna with fresh toppings, and the creamy, spicy sauce make it irresistible.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 2
Course: Dinner
Calories: 671
Ingredients Method

Ingredients
  

  • 2 ahi tuna steaks
  • 2 limes juiced
  • 1 tbsp soy sauce or coconut aminos for gluten-free
  • 2 tsp dijon mustard
  • 1 tbsp sesame seeds
  • 1 tbsp sesame oil
  • For the Pineapple Salsa:
  • 1 cup pineapple diced
  • ½ small jalapeño finely chopped
  • ¼ cup red onion diced
  • 1 tbsp cilantro chopped
  • ½ tbsp chile lime seasoning
  • ½ lime juiced
  • For the Sauce:
  • ¼ cup plain Greek yogurt
  • ¼ cup lite mayo
  • 2 tsp ketchup
  • 1 tsp rice vinegar
  • 1 tsp sriracha
  • ½ tsp soy sauce
  • ¼ tsp paprika
  • ¼ tsp garlic powder
  • For the Bowl:
  • 2 cups cooked cilantro lime rice
  • ½ avocado sliced
  • ⅔ cup cucumber diced
  • ⅔ cup red bell pepper diced
  • 1 tbsp green onion chopped

Method
 

  1. Start by cooking your choice of rice and mixing in lime juice and chopped cilantro for a fresh, citrusy base. This bright rice ties the whole dish together and is incredibly fragrant. Set it aside while you prepare the toppings and tuna.
  2. Place the tuna steaks in a plastic bag or shallow dish. Combine soy sauce, lime juice, and dijon mustard in a bowl or jar, whisking until the marinade is blended. Pour it over the tuna and let it rest in the fridge for at least 30 minutes. This step ensures the fish absorbs all those delicious flavors!
  3. Heat a cast iron skillet over medium-high heat and add sesame oil. Remove the tuna from the marinade, coating it lightly in sesame seeds. When the oil begins to shimmer, sear the tuna on each side for about 30 seconds to 2 minutes. The middle should stay pink for the best texture. Allow it to rest for a few minutes, then slice thinly.
  4. Combine diced pineapple, jalapeño, red onion, cilantro, lime juice, and chile lime seasoning in a bowl. Stir well and taste to adjust seasoning. The combination of sweet, spicy, and acidic flavors gives the dish a tropical flair that pairs beautifully with the savory tuna.
  5. Mix Greek yogurt, lite mayo, sriracha, rice vinegar, and seasonings in a small bowl until smooth. If you prefer an extra kick, add a bit more sriracha. This creamy dressing adds the final touch to the bowl. Set it aside until ready to assemble.
  6. Now for the fun part! Layer the cilantro lime rice at the bottom, then top it with diced bell peppers, cucumbers, pineapple salsa, and avocado slices. Add your seared tuna slices and drizzle the spicy sauce on top. Garnish with green onion for a fresh, vibrant finish.