Seared Sesame Tuna Rice Bowls

Ingredients

Quantities are for 4 servings.

• 1 1/4 lb Ahi tuna steaks
• 2 tbsp Sesame seeds (black and white)
• 3 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 1 tsp Sesame oil
• 2 cups Jasmine rice
• 2 each Avocado
• 1 each Cucumber
• 1 1/2 cups Frozen shelled edamame
• 2 each Scallions
• 3 tbsp Mayonnaise
• 1 tbsp Sriracha
• 1 tbsp Vegetable oil

Instructions

1. Cook the jasmine rice according to package directions. Cook the edamame according to package directions and drain.
2. Stir together the mayonnaise and sriracha in a small bowl to make a quick spicy mayo.
3. Pat the tuna steaks completely dry and season with salt and pepper, then press the sesame seeds onto both sides so they coat the surface.
4. Heat the vegetable oil in a skillet over high heat until very hot. Sear the tuna 90 seconds per side for a rare-to-medium-rare center, or up to 3 minutes per side if you prefer it cooked through — for a fully cooked steak, cook until it reaches 145°F internally and is opaque throughout; if serving it less than fully cooked, use tuna steaks labeled sushi-grade or previously frozen for safety.
5. Let the tuna rest 2 minutes, then slice thinly against the grain.
6. Divide the rice among four bowls and top with sliced tuna, avocado, cucumber, and edamame. Drizzle with the spicy mayo and a mix of soy sauce, rice vinegar, and sesame oil. Garnish with scallions.