Seared tuna and sesame rice bowl

Seared tuna and sesame rice bowl

By
From
Coconut Oil: Nature’s Perfect Ingredient
Serves
4

This nutritious rice bowl topped with fresh, seared tuna is clean eating at its very best – wholesome, tasty and oh-so-satifying.

Ingredients

Quantity Ingredient
200g short-grain brown rice
pinch himalayan salt
4 teaspoons nori flakes
2 tablespoons lucy bee coconut oil
2 small, thick tuna steaks
1 avocado, peeled and sliced
1/2 cucumber, peeled, deseeded and sliced into thin batons
2 tablespoons black sesame seeds, toasted in a dry pan
handful fresh coriander, chopped, leaves only
pickled ginger, to serve

For the dressing

Quantity Ingredient
1/2 lemon, juiced
1/2 orange, juiced
1 teaspoon manuka honey
2 tablespoons tamari sauce
1/2 tablespoon gluten-free fish sauce
1 tablespoon brown rice vinegar

Method

  1. Cook the rice in about double its volume of water with the salt for 40 minutes or until tender. Drain, transfer to a large mixing bowl and stir through the nori flakes.
  2. Meanwhile, in a small bowl, mix the lemon and orange juice, honey, tamari, fish sauce and brown rice vinegar together to make a dressing.
  3. Heat the coconut oil in a griddle pan to a fairly high heat, add the tuna steaks and sear for about 30–45 seconds on each side (the middle should still be pink). Remove to a board to rest for a couple of minutes, before slicing into thin pieces.
  4. Divide the rice, avocado, cucumber and tuna slices between deep bowls. Scatter over the black sesame seeds, pour over the dressing, top with fresh coriander and serve, with pickled ginger.
Tags:
coconut oil
healthy
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