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
- 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.
This is inspired by F&W – I made a few changes to make it a bit healthier. This is a quick and easy meal.
2 tbsp grapeseed oil
1 small shallot, minced
2 tbsp fresh ginger, minced
2 tbsp soy sauce
2 tbsp rice wine vinegar
1 tap chinese chille garlic sauce
1 lb tuna steak
2 c baby arugula
1 avocado, sliced thin
In a small skillet, heat oil, add shallot and garlic and cook over low heat for 3 minutes until softened. Remove from heat add soy sauce, vinegar and chili sauce, allow to cool.
Brush tuna with oil and seasonnwoth salt and pepper. Grill over high heat, turning until brown on both sides and rare in the middle.
Drizzle the Arugula with a little dressing, divide amount plates. Slice tuna and serve with dressing on the side.
This is from Martha Stewart and it is quite an amazing tuna salad!
2 TBSP mayonnaise
1 TBSP fat-free Greek yogurt
1 tsp grated lemon zest
1 TBSP juice
Salt and pepper
1 can (5 oz) solid light tuna packed in water, drained and flaked
1 stalk celery, halved lengthwise and thinly sliced
1/2 Granny Smith apple, peeled and grated
Whole-wheat bread, red onion, cucumber, and alfalfa sprouts, for serving
Combine ingredients in a large bowl. Spoon onto bread and top with onions and cucumber.
We were lucky enough to have a friend share some fresh tuna with us. It was amazing! This is the recipe I came up with to celebrate its freshness.
1 lb tuna
1/2 c sesame seeds
1 TBSP chili pepper flakes
Salt and pepper
1 TBSP wasabi
1 piece fresh ginger, finely grated
1/4 c ponzu or soy sauce
1 jalapeño, finely grated
Combine wasabi, ponzu, ginger and jalapeño, set aside.
On a shallow plate combine sesame and chili flakes. Salt and pepper fish, then roll in sesame seeds.
Heat a cast iron skillet on high heat. Cook fish for about 3 minutes per side (depending on thickness).
Serve with sauce.