Name: Pan Seared Tuna Rice Bowl (Gluten-Free)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 bowls
Cuisine: Asian
Ingredients: (2) 1 Inch tuna steaks; salt; pepper; 2 Tablespoons avocado oil; 1 avocado; 1 medium cucumber, cut into ribbons with vegetable peeler; fresh cilantro, roughly chopped; green onion, sliced; Tamari (or coconut aminos) - of course use soy sauce if you aren't worried about gluten; 2 cups cooked brown rice (or whatever kind of rice you want!)

Description

Pan Seared Tuna Rice Bowl (Gluten-Free + Dairy-Free) – a healthy and delicious lunch or weeknight dinner that comes together in minutes!

Scale

Ingredients

(2) 1 Inch tuna steaks
salt
pepper
2 Tablespoons avocado oil
1 avocado
1 medium cucumber, cut into ribbons with vegetable peeler
fresh cilantro, roughly chopped
green onion, sliced
Tamari (or coconut aminos) – of course use soy sauce if you aren’t worried about gluten
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 and then season both sides with salt and pepper.
In large cast iron skillet, add avocado oil and turn heat up to medium high.
When oil is hot and smoking, add steak and cook for 30-45 seconds per side.
Remove from pan and let rest for 3-5 minutes.
While tuna is resting, take bowl and add rice, diced avocado, cucumber ribbons, fresh cilantro and green onions.
Cut up tuna into large cubes and add to bowl.
Serve with Tamari sauce or coconut aminos.

Keywords: tuna, rice, avocado