Seared Sesame Tuna Rainbow Bowls




Colorful veggie packed bowls are topped with delicious lightly seared Tuna in this easy weeknight supper or fun lunch!

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Adjust Servings
1 package Tuna Steaks
1 tsp kosher salt
1/4 tsp black pepper
2 TB black sesame seeds
2 TB white sesame seeds
1 TB vegetable oil
1 cup cooked white or brown rice (or quinoa)
1 cup cooked, shelled edamame
1 cup diced mango
1 cup sliced red bell pepper
1 cup diced or sliced cucumber
1 cup sliced radish
1 cup grated carrots
Spicy Mayo Dressing
1 TB light mayonnaise
1 tsp siracha
1 tsp rice vinegar
1 tsp sesame oil
Optional cilantro, scallion, and pickled ginger for garnish


Season tuna steaks all over with salt and pepper. Combine black and white sesame seeds on a shallow plate, then gently press tuna steaks into seeds to coat them on all sides.
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Place oil in a medium skillet set over high heat and heat until shimmering and hot. Add tuna steaks to the pan and sear 30 seconds to 1 minute per side, depending on desired doneness. Transfer tuna to a cutting board and slice.
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Divide Rainbow Bowl ingredients into two shallow bowls and top with sliced tuna.
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Whisk together dressing ingredients and drizzle on top. Garnish with optional cilantro, scallion, and pickled ginger and enjoy!
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TIP: Feel free to swap in any veggies you have on hand (these are also delicious with pineapple or avocado!) You can even serve the tuna in lettuce wraps or over cauliflower rice if you want to make this a low carb dish.

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