Seared Tuna Bowl

This is a sushi roll in a bowl!

  • 1 lb sushi grade tuna
  • 3 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tbsp lemon juice
  • 1 tbsp pickled ginger, minced
  • Salt
  • 1 1/2 Toasted sesame oil
  • 1/2 tsp wasabi paste
  • 1/2 c Mayo
  • 1 tbsp sriracha
  • Brown rice, cooked
  • 2 avocados, sliced thin
  • Toasted sesame seeds
  • 3 scallions, sliced thin
  • 1 c microgreens
  • Radishes, sliced thin
  • Cucumber, sliced thin

Combine soy sauce, mirin, lemon juice, ginger, sesame oil and wasabi in a jar and shake to combine.

Whisk together mayo and sriracha.

Salt and pepper tuna. Cook over medium high heat in a cast iron skillet for 30 seconds on each side. Slice.

Divide remaining ingredients between 4 bowls. Drizzle with dressing and a dollop of sriracha mayo.

Serves 4.


Ahi Tuna in Squash Blossoms


Another ahi dish? Yup! Instead of nori I used a squash blossom and stuffed with ahi tartar – yum!

1/4 c diced ahi tuna
1 TBSP diced bell pepper
1 TBSP scallions, thinly sliced
1 TBSP soy sauce
1 TBSP diced jalapeño
1 TBSP sesame oil
Squash blossoms

Combine all ingredients except blossoms, toss well. Slit the side of the blossom and stuff with ahi mixture. Serve with wasabi and soy.

Serves 2.

Ahi Tuna Tartar

I just can’t pass up ahi tuna when the fish monger has it, but you have probably figured that already. This is a simple tartar with some creamy avocado and some crispy micro greens on top, the perfect meal for a hot summer night.

10 oz ahi tuna, diced into 1/4 inch squares
1 TBSP sesame seed oil
1 TBSP soy sauce
Zest of 1 lime
1 TBSP toasted sesame seeds
Pinch of espelette pepper
Salt and pepper
Sriracha sauce to taste
1 avocado, thinly sliced
Micro greens

Combine all but avocado and micro greens, toss to combine.

Serve over 1/2 sliced avocado, top with micro greens and a squirt of sriracha.

Serves 2.

Sesame Crusted Seared Ahi


Simple is usually good, in this case it is great! This is a 5 minute main! Perfect for the crazy weeknight meals.

1/4 c toasted sesame seeds
2 4 oz pieces of ahi

Dump sesame seeds in a shallow bowl large enough to fit your fish. Press ahi into the sesame seeds, flip and repeat on the other side.

Hear a cast iron skillet over high heat. Add sesame crusted ahi and cook 30 seconds to 1 minute per side.

Serve with wasabi and soy sauce.

Serves 2.

Ahi Tuna Salad


Once again I got sushi grade ahi from my fish monger – bam! This recipe was inspired by a PAtricia Wells recipe in Salad as a Meal – I used Ahi instead of halibut. This is the perfect lunch for a hot summer day.

1 lb ahi, cut into 1/2 inch cubes
1 avocado, cut into 1/2 inch cubes
1 tomato, cut into 1/2 inch cubes
1 shallot, thinly sliced
1 jalapeño, minced
1 TBSP olive oil
1/2 c cilantro, minced
2 TBSP lime juice
Salt and pepper

Combine all ingredients into a bowl and serve.

Serves 4.

Seared Ahi Tuna with Avocado Salsa


I love ahi tuna and bough a nice big piece from the fishmonger at the farmers market. Half I served raw and the other 1/2 I seared and served with an avocado salsa – yum!

1 6 oz ahi tuna steak
1 TBSP olive oil
1 large avocado, peeled, pitted, diced
1 jalapeño chile, seeded, minced
1/3 c chopped fresh cilantro
1/3 c chopped red onion
1/4 c fresh lime juice

Heat heavy small skillet over high heat 2 minutes. Spray tuna with olive oil and sprinkle with salt and pepper. Place in skillet and sear until brown outside and almost opaque in center, about 2 minutes per side. Cool tuna abs slice thin.Combine remaining ingredient a in medium bowl. Using fork, mix just to blend.

Serves 2.