Name: Tuna poke bowl with edamame
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz 6 oz tuna steak, patted dry; 1/4 cup jasmine rice; 1/2 cup water; 1/4 cup frozen edamame; 3 tbsp avocado, sliced; 1.5 oz cucumber, sliced; 1 tbsp low sodium soy sauce; 1 tsp sesame oil; 1/2 tsp avocado oil; 1 tsp rice vinegar; 1/4 tsp salt; 1/8 tsp black pepper; 1 scallion, thinly sliced

Instructions

Prep 15 min · Cook 15 min

Combine the rice and water in a small pot. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
While the rice cooks, slice the avocado and cucumber. Steam the frozen edamame in a small amount of water for 5 minutes until tender, then drain. Whisk the soy sauce, sesame oil, and rice vinegar together in a small bowl.
Season the 1-inch-thick tuna steak with salt and pepper. Heat the avocado oil in a nonstick skillet over medium-high heat. Once the pan is very hot, sear the tuna for 1 1/2 to 2 minutes, flip, and sear for 1 1/2 to 2 minutes more. For steaks thinner than 1 inch, sear for 1 minute, flip, and cook for 1 minute more. Done when flakes easily on the outside, deep pink in the center, 145°F.
Fluff the rice and place it in a bowl. Slice the seared tuna into strips. Arrange the tuna on top of the rice along with the edamame, cucumber, and avocado. Drizzle the soy dressing over the whole bowl and garnish with sliced scallions.

Nutrition

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Instructions

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