YOUR SOLIN GENERATED RECIPE
Seared Tuna Edamame Rice Bowl
Sesame-crusted tuna seared to perfection and served over a bed of fluffy brown rice with buttery avocado and crisp edamame.
INGREDIENTS
6 oz Ahi tuna
0.5 cup Shelled edamame
0.25 cup Brown rice
0.13 whole Avocado
1 tbsp Coconut aminos
0.5 tsp Toasted sesame oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Sesame seeds
0.25 cup Cucumber
1 tsp Rice vinegar
1 tsp Avocado oil
PREPARATION
Pat the ahi tuna steak dry with a paper towel and season both sides with sea salt and black pepper.
Press the sesame seeds onto the surface of the tuna to create a light crust.
Heat the avocado oil in a cast-iron skillet over medium-high heat until shimmering.
Sear the tuna for 45-60 seconds per side for a rare center, then remove from heat and let rest for 2 minutes.
Place the cooked brown rice in the center of a bowl and top with the shelled edamame, sliced cucumber, and avocado.
Whisk together the coconut aminos, toasted sesame oil, and rice vinegar in a small jar.
Slice the rested tuna into thin strips against the grain and arrange it over the rice bowl.
Drizzle the prepared dressing over the entire bowl and serve immediately.