Ahi Tuna Bowl
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Ingredients:
For the Tuna
- 1 Ahi Tuna Steak (Sushi Grade)
- 1 tbsp Low Sodium Soy Sauce
- 1-2 tsp Dan-O's Crunchy Seasoning (You can use Everything But The Bagel Seasoning)
For The Bowl
- 2 Cups Romaine, and Arugula
- 1/2 Cup English Cucumber
- 1/4 Cup Edamame (cooked)
- 1/4 Avocado (Sliced)
- 1/2 Fresh Jalapeno
- Brown Rice
- Pickled Onion for topping
Wasabi Dressing
- 2 tbsp Plain Greek Yogurt
- 1 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 to 2 tsp wasabi paste
- 1 tsp honey
- 1/2 tsp grated ginger
- 1 tbsp water (to thin, if needed)
Instructions:
- Prep the Tuna:Pat tuna dry and season both sides with low-sodium soy sauce. Coat generously with Dan-O’s Crunchy Seasoning.
- Sear the Tuna:Heat a lightly oiled pan over medium-high heat. Sear tuna for 1–2 minutes per side for rare (or longer for more doneness). Let rest, then slice.
- Make the Dressing:Whisk all dressing ingredients together until smooth. Adjust wasabi and honey to your spice/sweetness preference.
- Assemble the Bowl:In a large bowl or plate, layer greens, cucumber, carrots, avocado, edamame, and pickled ginger. Top with sliced tuna and drizzle with wasabi dressing. Sprinkle with sesame seeds.
