Seared Ahi Tuna Bowl with Sesame-Ginger Vinaigrette & Pickled Vegetables

Ahi, the Hawaiian name for yellowfin tuna, shines when briefly seared so the center stays silky and rare. This lunch bowl pairs that crusted fish with brown rice, crisp pickled vegetables, and a bright sesame-ginger vinaigrette.

Serves 3

Estimate for one serving

• 680 cal
• 42g protein
• 58g carbs
• 32g fat
• 9g fiber

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Ingredients

• 18 oz sushi-grade ahi tuna steaks
• 3 cups cooked brown rice
• 1 medium English cucumber
• 3 medium carrots
• 1 large avocado
• 6 radishes
• 3 tbsp toasted sesame oil
• 1/4 cup rice vinegar
• 3 tbsp low-sodium soy sauce
• 2 tbsp grated fresh ginger
• 2 garlic cloves
• 1 tsp honey
• 2 tbsp sesame seeds
• 4 scallions
• 1/4 tsp kosher salt

Instructions

1. 1Prepare quick pickles: julienne carrots and slice radishes thinly. Toss with rice vinegar and salt; set aside 15 minutes.
2. 2Make vinaigrette: whisk together remaining rice vinegar, sesame oil, grated ginger, minced garlic, soy sauce, and honey.
3. 3Pat tuna dry and season lightly with salt. Heat sesame oil in a heavy skillet over high heat until smoking. Sear tuna 45–60 seconds per side for rare interior; rest 2 minutes then slice thinly across the grain.
4. 4Warm brown rice if needed. Divide among three bowls. Arrange sliced tuna, pickled carrots and radishes, thinly sliced cucumber, avocado wedges, and sliced scallions.
5. 5Drizzle generously with sesame-ginger vinaigrette and sprinkle with sesame seeds. Serve immediately for maximum contrast of textures and temperatures.