Ahi Tuna Bowl
For the tuna steaks:
4 - 4 oz. ahi tuna steaks
2 T. The Tasteful Olive Gourmet Sesame oil
2 T. The Tasteful Olive Teriyaki dark balsamic vinegar
1 t. The Tasteful Olive Pink Himalayan sea salt
For the pickled radishes:
¼ c. The Tasteful Olive Vinoso red wine vinegar
¾ t. The Tasteful Olive Pink Himalayan sea salt
8 radishes, thinly sliced
To Serve:
1 ½ c. jasmine rice, cooked according to package instructions
2 avocados, halved and sliced
1 c. frozen edamame, steamed
4 green onions, thinly sliced
Japanese mayo (for drizzling, if desired)
Chili garlic sauce (for drizzling, if desired)
2 t. The Tasteful Olive Stir Fry seasoning, for garnish
Place the tuna steaks in a shallow bowl. Whisk together the sesame oil, teriyaki vinegar, and sea salt. Spoon or brush the oil and vinegar mixture on both sides of the tuna steaks and set aside.
For the pickled radishes: In a small container or glass jar, whisk together the red wine vinegar and sea salt. Add the sliced radishes and set aside for 10 minutes.
Heat a large skillet over medium high heat and sear the tuna steaks for 2-4 minutes per side (depending on desired doneness) then remove from heat and let stand for five minutes. Slice tuna steaks against the grain in about ¼” slices.
To assemble:
Make a bed of jasmine rice, then top with tuna, pickled radish, sliced avocado, edamame, and green onion. Drizzle with Japanese mayo and chili garlic salt and finish with ½ t. Stir fry seasoning. Enjoy!
Serves 4
Recipe by The Tasteful Olive
