Seared Ahi Tuna Bowl with Miso-Ginger Vinaigrette and Forbidden Rice

Forbidden rice earned its name as an imperial Chinese treasure once reserved for royalty. Here it anchors a seared ahi tuna bowl brightened by a silky miso-ginger vinaigrette, creamy avocado, and crisp vegetables.

Serves 4

Estimate for one serving

• 580 cal
• 38g protein
• 52g carbs
• 26g fat
• 9g fiber

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Ingredients

• 1.25 lb sushi-grade ahi tuna steaks
• 1 cup forbidden black rice
• 2 medium avocado
• 1 English cucumber
• 1 cup shredded carrots
• 1 cup edamame
• 4 scallions
• 2 tbsp toasted sesame seeds
• 2 tbsp white miso paste
• 2 tbsp fresh ginger
• 3 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 2 tbsp neutral oil
• 1 tbsp tamari
• 1 tsp honey
• 1/2 tsp kosher salt

Instructions

1. 1Cook forbidden rice according to package directions using water and salt; keep warm.
2. 2Whisk together miso, grated ginger, rice vinegar, tamari, honey, and sesame oil until smooth to make vinaigrette; set aside.
3. 3Pat tuna steaks dry and season both sides with salt and a light sprinkle of sesame seeds.
4. 4Heat neutral oil in a large cast-iron skillet over high heat until just smoking.
5. 5Sear tuna 45-60 seconds per side for rare, then transfer to a cutting board and rest 3 minutes before slicing thinly against the grain.
6. 6Slice avocado, cucumber, and scallions.
7. 7Divide warm rice among four bowls, arrange sliced tuna, avocado, cucumber, carrots, and edamame in neat sections.
8. 8Drizzle generously with miso-ginger vinaigrette, scatter scallions and remaining sesame seeds, and serve immediately.