Jump to Recipe Print Recipe
Want to make a delicious, elevated, and elegant meal that is sure to impress? Sure, but who has the time, tools, or training? Well what if I told you that you could do all of that in under 20 minutes, with almost NO cooking, and you can make a healthy low carb version! That’s right, these seared ahi tuna bowls come together in under 20 minutes! A simple rice bowl topped with veggies, herbs, sesame crusted ahi tuna steaks, and a spicy peanut sauce, this might be the fanciest dish you make all week, and nobody has to know how simple it was!
Sesame Crusted Seared Ahi Tuna
It is oh so clear that the main attraction here is the seared ahi tuna! I am sure we have all seen this on a menu at what was probably a pretty classy restaurant, so it is easy to think this is an ingredient only the best of the best should touch. NO WAY! If you can get your hands on a few tuna steaks, which are pretty readily available at your local grocery store (when in doubt, check the freezer section), then you are halfway there!
Seared tuna looks so pretty, it is hard to believe that anyone can knock a recipe like this out of the park, but it is actually so simple! First, take 2 tuna steaks (ahi or yellowfin), about 6oz each, and pat them dry. In a bowl or ziplock bag, mix together 1/4 cup of soy sauce, 1 tsp sesame oil, and 2 tbsp each of hoisin and sriracha. Drop in your tuna and coat completely. Allow the steaks to sit for at least 10 minutes, up to 1 hour
Next, on a shallow plate, combine 1/4 cup of white sesame seeds, and 3 tbsp of black. Remove the tuna from the marinade and pat dry. Roll the tuna in the seeds to coat on all sides. Heat a sauté pan or cast iron skillet over medium high heat. Coat the bottom with 2-3 generous drizzles of a neutral oil like vegetable oil.
Place the tuna in the pan and sear it on one side for 2-3 minutes, then flip over and repeat. The goal is not to cook the tuna through. You want it extremely rare, with about 1/2-1 cm of the meat cooked on each side and the sesame seeds nicely toasted and aromatic. Remove the tuna from heat and set aside, allowing to rest for 2-3 minutes before slicing.
Seared Tuna Rice Bowls
While your tuna is marinading and cooking, prep your rice bowls. I mentioned this being a healthy low carb option, and that is determined by your base! For this recipe I used cauliflower rice, a perfect low carb substitute for any rice dish. Now, in any freezer section of a grocery store you can find frozen steam-in-a-bag cauliflower rice. So much easier than making from scratch, but if that is your jam, be my guest. Not cutting carbs? Use your favorite white or brown rice here as well. A fluffy jasmine or basmati rice would be perfect for this recipe. And just like the cauliflower rice, you can find easy 90 second microwave rice pouches in the grocery store too!
Cook the rice, whatever kind, according to package directions and equally portion it between two bowls. And here is where you can have lots of fun. Add in whatever ingredients you’d like! For my bowls, I used (divided among two bowls) ½ cup shelled edamame, ⅓ cup fried wonton strips, 3 radishes sliced thin with a knife or on a mandolin, ½ cup of cilantro leaves roughly torn, and 1 avocado pitted and sliced. Squeeze on a lime wedge or serve one on the side too! But have your own fun with it! You could also add things like:
- Corn kernels
- Bean sprouts
- Pickled carrots &/or daikon
- Wasabi
- Crushed peanuts
- Sliced almonds
- Cucumber
- Sriracha
Spicy Peanut Sauce
While these bowls are full of great flavors, as is they can be a bit dry. So let’s whip up an easy, sweet and spicy sauce that not only adds moisture, but also tons of intense flavor. After you have assembled your seared ahi tuna rice bowls, take out a small bowl and combine with following:
- ⅓ cup soy sauce
- ¼ cup vegetable oil
- ¼ cup smooth peanut butter
- 3 tbsp sriracha
- 2 tbsp gochujang
- 2 tsp brown sugar
- 1 tbsp grated ginger
- 2 cloves garlic grated
Whisk together until smooth, adjusting the ingredients to reach the spicy, salty, or sweet taste you desire. If needed, feel free to add in water, 1 tbsp at a time, to thin out the sauce until it reached a nice, pourable consistency. And that is it! Only 4-6 minutes of cooking, a little bit of veggie prep, and a simple sauce and you have yourself the easiest elegant meal you may ever make! Sesame crusted seared ahi tuna bowls are full of flavor, so pretty to look at, and completely destroy the idea that fancy meals are hard to cook!
Want More Asian Inspired Recipes?
- Asian Turkey Lettuce Wraps
- Asian Chicken Salad
- Cucumber Salad
- Teriyaki Chicken And Veggie Kebabs
- Asian Salmon Salad
- Miso Glazed Chicken And Noodles
Sesame Crusted Seared Ahi Tuna Bowls
Ingredients
Seared Tuna
- 2 6oz ahi or yellowfin tuna steaks
- ¼ cup soy sauce
- 2 tbsp hoisin
- 2 tbsp sriracha
- 1 tsp sesame oil
- ¼ cup white sesame seeds
- 3 tbsp black sesame seeds
Rice Bowls
- 3 cups cauliflower or white rice cooked
- ½ cup shelled edamame
- ⅓ cup fried wonton strips
- 3 radishes sliced thin or cut on mandolin
- ½ cup cilantro leaves roughly torn
- 1 avocado pitted and sliced
- 3-4 lime wedges
Spicy Peanut Sauce
- ⅓ cup soy sauce
- ¼ cup vegetable oil
- ¼ cup smooth peanut butter
- 3 tbsp sriracha
- 2 tbsp gochujang
- 2 tsp brown sugar
- 2 cloves garlic grated
- 1 tbsp grated ginger
Instructions
Sesame Crusted Seared Ahi Tuna
- In a bowl or ziplock bag, whisk together soy sauce, sesame oil, hoisin, and sriracha.
- Add tuna steaks to the marinade and toss to coat. Allow to sit for at least 10 minutes, up to 1 hour
- On a shallow plate, combine both sesame seeds. Remove the tuna from the marinade and pat dry. Roll the tuna in the seeds to coat on all sides.
- Heat a sauté pan or cast iron skillet over medium high heat. Coat the bottom with 2-3 generous drizzles of a neutral oil like vegetable oil.
- Sear the tuna on one side for 2-3 minutes, then flip over and repeat. The goal is not to cook the tuna through. You want it extremely rare, with about ½-1 cm of the meat cooked on each side and the sesame seeds nicely toasted
- Remove from heat and set aside. Allow to rest for 2-3 minutes then slice
Rice Bowls
- In two bowls, place an even amount of each ingredient. Top with slices of seared tuna.
- Squeeze a lime wedge over the top and/or serve a wedge on the side
Spicy Peanut Sauce
- In a small bowl, whisk together all of the ingredients, adjusting as needed to make more or less spicy.
- If needed, thin the sauce out with water, 1 tbsp at a time until you reach a consistency of your liking.
- Drizzle over the top of each bowl and serve remaining sauce on the side. Serve immediately.
