YOUR SOLIN GENERATED RECIPE
Seared Tuna and Roasted Vegetable Rice Bowl
Ahi tuna steak pan-seared to a perfect rare finish, served over nutty brown rice with a vibrant medley of oven-roasted broccoli and bell peppers.
INGREDIENTS
6 oz Ahi tuna steak
0.5 cup Cooked brown rice
1 cup Broccoli florets
1 cup Red bell pepper strips
1 tsp Avocado oil
1 tsp Sesame oil
1 tbsp Tamari
0.5 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Sesame seeds
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Place the broccoli florets and red bell pepper strips on the baking sheet, then sprinkle with garlic powder, half of the salt, and half of the pepper.
Roast the vegetables for 15-20 minutes until they are tender and show slight charred edges.
While vegetables roast, pat the tuna steak dry with a paper towel and season both sides with the remaining salt and pepper.
Heat the avocado oil in a cast-iron skillet over high heat until it begins to shimmer.
Sear the tuna steak for approximately 1-2 minutes per side for a rare center, then transfer to a cutting board to rest for 3 minutes.
Slice the tuna into 1/2-inch thick strips against the grain.
Assemble the bowl by placing the warm brown rice at the bottom, topping it with the roasted vegetables and the sliced tuna.
Drizzle the entire bowl with sesame oil and tamari, then garnish with sesame seeds before serving.