Categories: Asian
Ingredients
- Vinaigrette:
- 2 tbsp. unseasoned rice vinegar
- 2 tbsp. soy sauce
- 1/2 tbsp. toasted sesame oil
- 1 tsp wasabi paste
- 1/2 tsp grated fresh ginger
- Spicy Mayo:
- 2 tbsp. light mayo
- 2 tsp Sriracha sauce
- Tuna Bowl:
- 6 tbsp. furikake
- 4 yellowfin tuna steaks
- Cooking spray
- 1 1/2 cups cooked short-grain brown rice, warm
- 1 medium cucumber sliced into matchsticks
- 1 medium Hass avocado, sliced
- 2 tbsp. chopped fresh chives, for garnish
Directions
-
For the vinaigrette: In a small bowl, whisk together the vinegar, soy sauce, sesame oil, wasabi, and ginger.
-
For the spicy mayo: In a small bowl, whisk together the mayo, Sriracha, and a little water.
-
For the tuna bowl: Place the furikake in a small dish. Press both sides of the tuna steaks into the furikake. Heat a large nonstick skilled over medium-high heat and coat with cooking spray. Put 2 tuna steaks into the skillet, coat the tops with cooking spray, and cook for 1-1 1/2 minutes per side for rare, or longer, if desired. Transfer to a cutting board and repeat with the remaining 2 steaks. Slice the steaks into thin strips.
-
To serve, divide the rice, cucumber, and avocado among 4 bowls. Top with the sliced tuna, drizzle with the vinaigrette and spicy mayo, and then sprinkle with the chives.