Prepare the rice according to package directions.
Cover and hold warm.
In a small bowl, whisk together the Reduced Sodium Dale’s seasoning and 1 tablespoon lime juice.
Brush each side of the tuna with the mixture and let rest for 5 minutes.
Heat a nonstick skillet over medium-high heat.
Once the pan is very hot, add the vegetable oil.
Add the tuna steaks.
Cook 1 minute on each of the 4 long sides.
Remove from the pan and let rest on the cutting board for 5 minutes.
In a small bowl, whisk to combine the remaining 1 tablespoon lime juice, mayonnaise, and sriracha.
Divide the rice among the four plates.
Slice the tuna into 1/2” slices and place over the rice.
Top each bowl with carrots, red chile, spicy mayo, cilantro and sesame seeds.