Seared Ahi Tuna Bowl with Pickled Ginger, Edamame & Miso-Sesame Dressing

Poke-inspired bowls trace their roots to Hawaii's tradition of seasoned raw fish, reimagined here with quickly seared ahi tuna. A miso-sesame dressing and bright pickled ginger bring Japanese pantry notes to the rice bowl with edamame and crisp vegetables.

Serves 3

Estimate for one serving

• 680 cal
• 48g protein
• 62g carbs
• 26g fat
• 10g fiber

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Ingredients

• 18 oz sushi-grade ahi tuna steaks
• 3 cups cooked brown rice
• 1.5 cups frozen shelled edamame
• 1 English cucumber
• 3 carrots
• 6 scallions
• 1/3 cup pickled ginger
• 3 tbsp white miso paste
• 3 tbsp rice vinegar
• 2 tbsp toasted sesame oil
• 2 tbsp low-sodium soy sauce
• 1 tbsp fresh ginger
• 1 tbsp avocado oil
• 2 tsp black sesame seeds
• 1/4 tsp kosher salt

Instructions

1. 1Pat tuna dry and season lightly with salt; set aside at room temperature 10 minutes.
2. 2Cook edamame in boiling water for 4 minutes, drain and shock in ice water; reserve.
3. 3Julienne cucumber and carrots into thin matchsticks; slice scallions thinly on bias.
4. 4Whisk miso, rice vinegar, sesame oil, soy sauce, grated fresh ginger and water until smooth; set dressing aside.
5. 5Heat avocado oil in a cast-iron skillet over high heat until smoking.
6. 6Sear tuna 45–60 seconds per side for rare; transfer to cutting board and rest 2 minutes.
7. 7Slice tuna against the grain into ¼-inch slices.
8. 8Warm brown rice if needed; divide among three bowls.
9. 9Arrange tuna, edamame, cucumber, carrot, pickled ginger and scallions artfully over rice.
10. 10Drizzle generously with miso-sesame dressing and sprinkle with black sesame seeds.