Tuna Rice Bowl
A Tuna Rice Bowl that is a healthy and delicious lunch or weeknight dinner. Made with simple ingredients and comes together in minutes!
Ingredients
- 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!
- optional topping: spicy mayo
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
- Gluten-Free: to make this gluten-free you can use coconut aminos or Tamari.
- Rice: feel free to use whatever rice you want!
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