Ginger-Lime Ahi Tuna Bowl

No ratings yet
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Dinner, Lunch, Main Course
Cuisine Asian
Servings 4
Calories 581 kcal


  • Small bowl
  • Whisk
  • Measuring cup(s)
  • Measuring spoons
  • Large zip-top plastic bag
  • Cutting Board
  • Large knife
  • Produce peeler
  • Fine grater
  • Large nonstick skillet
  • Spatula
  • 4 Bowls


  • ½ cup Reduced-sodium soy sauce
  • 3 Tbsp Fresh lime juice
  • 1 tsp Fresh ginger peeled & grated
  • 1 lb Yellowfin tuna steaks
  • 1 Tbsp Sesame oil
  • 2 8.8 oz pkg iO organic 90-second Jasmine rice
  • 1 Avocado peeled, pitted & thinly sliced
  • 1 Medium red bell pepper halved & thinly sliced
  • ½ Mango peeled, pitted & thinly sliced
  • ¼ English cucumber thinly sliced crosswise


  • In small bowl, whisk soy sauce, lime juice and ginger. Makes about ¾ cup.
  • Reserve ¼ cup soy sauce mixture. Place tuna in large zip-top plastic bag; pour remaining ½ cup soy sauce mixture into bag. Seal bag, pressing out excess air; gently massage tuna in bag to coat. Refrigerate tuna at least 1 or up to 4 hours.
  • Remove tuna from marinade; discard marinade. In large nonstick skillet, heat oil over medium-high heat. Add tuna; cook 5 minutes or until internal temperature reaches 145° or to desired doneness, turning once. Slice tuna ¼" thick.
  • Prepare rice as label directs. Makes about 2 cups.
  • Divide rice into 4 bowls; top with avocado, pepper, mango, cucumber and tuna. Serve drizzled with reserved ¼ cup soy sauce mixture.



Serving: 1bowlCalories: 581kcalCarbohydrates: 66gProtein: 37gFat: 19gSaturated Fat: 4gCholesterol: 47mgSodium: 819mgFiber: 7gSugar: 9g
Keyword Dairy-Free, Healthy Eating, Seafood
Tried this recipe?Let us know how it was!