Name: Seared tuna and egg seaweed bowl
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 4 oz tuna steak, patted dry and cut into 1-inch cubes; 2 large eggs, beaten; 1/4 cup basmati rice; 1/2 cup water; 1 tsp canola oil; 1 tsp toasted sesame oil; 1 1/2 tsp low sodium soy sauce; 1 tsp rice vinegar; 1 nori seaweed, shredded; 1 green onions, thinly sliced; 1/4 tsp salt

Instructions

Prep 15 min · Cook 5 min

Combine the rice and water in a small saucepan. Bring to a boil over high heat, then cover and reduce heat to low. Simmer until the water is absorbed, about 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
Season the tuna cubes with half the salt. Heat the canola oil in a nonstick skillet over medium-high heat until shimmering. Add the tuna in a single layer and sear, turning every 45 seconds, until browned on 3 or 4 sides but still pink in the center, about 2 minutes total. Transfer to a plate. Done when flakes easily, 145°F.
Wipe out the skillet if needed and return to medium-low heat. Pour in the beaten eggs. Stir gently and constantly with a spatula until soft curds form and the eggs are just set, about 2 minutes. Done when set, 165°F.
Fluff the rice with a fork and stir in the rice vinegar, the remaining salt, and a splash of the soy sauce. Place the rice in a bowl and top with the scrambled eggs and seared tuna. Garnish with shredded nori and green onions, then drizzle with the sesame oil and the remaining soy sauce.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More breakfast recipes