Tuna & Avocado Rice Bowls


June 6, 2017

  • Prep: 20 mins
  • Cook: 30 mins


2 tbsp Reduced Sodium Dale's

2 tbsp Lime juice, divided

1 1/2 lbs Yellowfin tuna (2 large tuna steaks, about 1 1/2" thick), portioned into 4 rectangular filets

1 tbsp Vegetable oil

1/4 cup Mayonnaise

2 tbsp Siracha sauce

1 cup Shredded carrots

1 Red chile or jalapeño, thinly slicked cross-wise (optional)

1 Avocado, peeled and quartered

1/4 cup Cilantro leaves, loosely packed

2 tbsp Toasted sesame seeds

4 cups Cooked rice


1Prepare the rice according to package directions.

2Cover and hold warm.

3In a small bowl, whisk together the Reduced Sodium Dale’s seasoning and 1 tablespoon lime juice.

4Brush each side of the tuna with the mixture and let rest for 5 minutes.

5Heat a nonstick skillet over medium-high heat.

6Once the pan is very hot, add the vegetable oil.

7Add the tuna steaks.

8Cook 1 minute on each of the 4 long sides.

9Remove from the pan and let rest on the cutting board for 5 minutes.

10In a small bowl, whisk to combine the remaining 1 tablespoon lime juice, mayonnaise, and sriracha.

11Divide the rice among the four plates.

12Slice the tuna into 1/2” slices and place over the rice.

13Top each bowl with carrots, red chile, spicy mayo, cilantro and sesame seeds.