Description
A Tuna Rice Bowl that is a healthy and delicious lunch or weeknight dinner. Made with simple ingredients and comes together in minutes!
Ingredients
Scale
- (2) 1-inch tuna steaks
- kosher salt & ground black pepper
- 2 tablespoons extra virgin olive oil or avocado oil
- 1 avocado, cubed
- 1 medium cucumber, cut into ribbons with vegetable peeler
- 1 tablespoon fresh cilantro, roughly chopped
- 1 green onion, sliced
- soy sauce (sub tamari or coconut aminos)
- 2 cups cooked brown rice (or whatever kind of rice you want!)
Instructions
- Cook rice according to package instructions.
- While rice is cooking, pat dry tuna steaks with paper towel and season both sides with salt and pepper.
- Bring a large cast iron skillet to a medium-high heat and add oil and to the pan.
- When oil is hot and smoking, add each steak, and cook for 30-45 seconds per side.
- Remove from the hot pan and let rest 3-5 minutes.
- While tuna is resting, add rice to serving bowls with diced avocado, cucumber ribbons, fresh cilantro, and green onions.
- Cut up tuna into large cubes and add to each bowl.
- Serve with soy sauce, tamari sauce or coconut aminos.
Notes
- Storage:
Nutrition
- Serving Size: 6 oz
- Calories: 479
- Sugar: 0.8 g
- Sodium: 119.5 mg
- Fat: 14.9 g
- Carbohydrates: 77.2 g
- Protein: 10.3 g
- Cholesterol: 3.1 mg