Seared Ahi Tuna Bowl with Miso-Ginger Vinaigrette

Ahi is the Hawaiian name for yellowfin tuna, prized for a brief hard sear that leaves the center cool and ruby-red. This bowl crowns brown rice and crisp vegetables with that silky fish and a bright miso-ginger vinaigrette.

Serves 4

Estimate for one serving

• 620 cal
• 38g protein
• 48g carbs
• 32g fat
• 10g fiber

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Ingredients

• 1.5 lb sushi-grade ahi tuna steaks
• 3 cups cooked brown rice
• 1 English cucumber
• 2 cups shredded carrots
• 2 avocado
• 1.5 cups edamame
• 2 tbsp black sesame seeds
• 3 tbsp white miso paste
• 2 tbsp fresh ginger
• 1/4 cup rice vinegar
• 2 tbsp toasted sesame oil
• 3 tbsp olive oil
• 2 tbsp tamari
• 1 tbsp honey
• 1/4 tsp kosher salt

Instructions

1. 1Pat tuna dry and season with salt and a light sprinkle of sesame seeds.
2. 2Heat a heavy skillet over high heat until smoking hot; sear tuna 45-60 seconds per side for rare interior, then rest on cutting board.
3. 3Whisk miso, grated ginger, rice vinegar, tamari, honey, sesame oil, and olive oil until smooth and emulsified.
4. 4Divide warm brown rice among four bowls.
5. 5Slice seared tuna against the grain into ¼-inch slices and arrange over rice.
6. 6Top with thin cucumber ribbons, shredded carrots, cubed avocado, and warm edamame.
7. 7Drizzle generously with miso-ginger vinaigrette and finish with extra sesame seeds.
8. 8Serve immediately for peak restaurant energy.