Ginger-Lime Ahi Tuna Bowl
Equipment
- 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
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
Serving: 1bowlCalories: 581kcalCarbohydrates: 66gProtein: 37gFat: 19gSaturated Fat: 4gCholesterol: 47mgSodium: 819mgFiber: 7gSugar: 9g
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