Tuna Buddha Bowl Recipe

Directions

1. 1

   Cook the Rice

   Rinse the basmati rice under cold water until the water runs clear. In a pot, combine 1 cup of rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit covered for another 5 minutes.

2. 2

   Prepare the Vegetable Slaw

   In a bowl, combine the shredded cabbage, julienned carrots, and sweet chili sauce. Toss well and set aside to marinate while you prepare the tuna.

3. 3

   Sear the Tuna

   Heat olive oil in a skillet over medium-high heat. Season the Ahi tuna steaks with salt and pepper. Once the oil is hot, sear the tuna for about 1-2 minutes on each side for rare, or longer if you prefer it more cooked. Remove from the skillet and let rest for a minute.

4. 4

   Assemble the Bowl

   In a bowl, layer the cooked basmati rice, sweet chili vegetable slaw, edamame, and sliced seared tuna. Drizzle with ponzu sauce and add a small dollop of wasabi on the side.