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Tuna & Avocado Rice Bowls

Yields4 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins

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Tuna Avocado Rice Bowls

 2 tbsp Reduced Sodium Dale's
 1.50 Yellowfin tuna (2 large tuna steaks, about 1 1/2" thick), portioned into 4 rectangular filets
 2 tbsp Lime juice, divided
 1 tbsp Vegetable oil
 2 tbsp Siracha sauce
 1 cup Shredded carrots
 1 Red chile or jalapeño, thinly slicked cross-wise (optional)
 0.25 cup Mayonnaise
 1 Avocado, peeled and quartered
 0.25 cup Cilantro leaves, loosely packed
 2 tbsp Toasted sesame seeds
 4 Cooked rice
1

To being making Tuna Avocado Rice Bowls, prepare the rice according to package directions.

2

Cover and hold warm.

3

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

4

Continue to brush each side of the tuna with the mixture and let rest for 5 minutes.

5

Next, heat a nonstick skillet over medium-high heat.

6

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

7

Add the tuna steaks.

8

Cook 1 minute on each of the 4 long sides.

9

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

10

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

11

Divide the rice among the four plates.

12

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

13

Finally, top each bowl with carrots, red chile, spicy mayo, cilantro and sesame seeds.

Nutrition Facts

Servings 4