YOUR SOLIN GENERATED RECIPE
Fresh ahi tuna lightly seared and served over a bed of nutty brown rice with vibrant edamame and creamy avocado for a satisfying crunch.
INGREDIENTS
6.5 oz Ahi tuna steak
0.25 cup Cooked brown rice
0.5 cup Shelled edamame
0.13 whole Avocado
1 cup Cucumber
2 whole Radishes
0.5 tsp Toasted sesame oil
1 tbsp Tamari
1 tsp Grated fresh ginger
0.5 whole Lime
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Black sesame seeds
PREPARATION
Pat the tuna steak completely dry with a paper towel and season both sides evenly with sea salt and black pepper.
Heat a cast-iron skillet over medium-high heat and add the toasted sesame oil, swirling to coat the pan.
Once the oil is shimmering, sear the tuna for approximately 45-60 seconds per side until a golden crust forms while the center remains rare.
Transfer the tuna to a cutting board and let it rest for 2 minutes before slicing into 1/2-inch thick strips.
In a small glass bowl, whisk together the tamari, grated ginger, and the juice from the half lime to create the dressing.
Assemble the bowl by placing the warm cooked brown rice at the base and arranging the sliced cucumber, edamame, radishes, and avocado on top.
Fan the seared tuna slices over the vegetables, drizzle the entire bowl with the ginger-tamari dressing, and garnish with black sesame seeds.