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Tuna & Avocado Rice Bowls

Yields4 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins

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 Sriracha 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

Prepare the rice according to package directions, then cover and hold warm.

2

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

3

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

4

Heat a nonstick skillet over medium-high heat, then add vegetable oil.

5

Add the tuna steaks and cook one minute on each of the four long sides.

6

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

7

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

8

Divide the rice among the four plates.

9

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

10

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

Nutrition Facts

Servings 0