YOUR SOLIN GENERATED RECIPE
Fresh ahi tuna lightly seared and sliced over a bed of nutty brown rice, topped with creamy avocado and crisp vegetables for a vibrant crunch.
INGREDIENTS
6 oz Ahi tuna steak
0.5 cup Cooked brown rice
0.25 cup Shelled edamame
0.25 whole Avocado
0.25 cup Cucumber
2 tbsp Radishes
1 tsp Sesame oil
1 tbsp Tamari
1 tsp Rice vinegar
0.25 tsp Ginger powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Sesame seeds
PREPARATION
Pat the ahi tuna steak dry with paper towels and season both sides with the sea salt and black pepper.
Heat the sesame oil in a cast-iron skillet over high heat until just starting to smoke.
Sear the tuna for 45 to 60 seconds per side for a rare center, then remove from the pan and let rest for 2 minutes.
In a small bowl, whisk together the tamari, rice vinegar, and ginger powder to create the dressing.
Slice the seared tuna into half-inch thick strips using a very sharp knife.
Assemble the bowl by placing the cooked brown rice at the base and arranging the tuna, edamame, avocado, cucumber, and radishes on top.
Drizzle the tamari dressing over the bowl and garnish with sesame seeds before serving.