Chilli-lime Spicy Tuna Bowl Recipe

Prepare and marinate tuna

Pat the ahi tuna dry with paper towels. Cut into 4 equal rectangles (~3.5 oz / 100 g each) about 1-inch thick. In a shallow dish, whisk together 3 tablespoons soy sauce, 1 teaspoon sesame oil, 1 tablespoon fresh lime juice, 1 tablespoon chili-garlic sauce and 1 teaspoon sea salt. Add tuna to the dish and turn to coat evenly. Let marinate at room temperature for 8–10 minutes (do not exceed 15 minutes to keep tuna bright and slightly raw inside). Reserve marinade.

Sear tuna

Heat 1 tablespoon neutral oil in a heavy skillet over high heat until shimmering but not smoking. Remove tuna from marinade (pat off excess gently so it sears well). Sear each piece 20–30 seconds per side for a rare center, rotating sides to get an even crust (approx. 4 sides if searing edges briefly). Transfer to a cutting board and let rest 1–2 minutes, then slice across the grain into 1/4-inch slices. Optionally drizzle a teaspoon of reserved marinade over sliced tuna.

Rinse the 2 cups short-grain rice under cold water until the water runs clear to remove surface starch. Drain. Combine the rinsed rice and 360 ml water in a medium saucepan and bring to a gentle boil over medium-high heat. Reduce heat to low, cover tightly and simmer 15 minutes or until water is absorbed. Remove from heat and let sit, covered, 10 minutes.

While rice rests, mix 2 tablespoons rice vinegar, 1 teaspoon sugar, 1 teaspoon salt and 2 teaspoons fine grated fresh ginger until dissolved. Gently fold the vinegar mixture into the cooked rice using a rice paddle or spatula to avoid crushing grains. Keep warm.

Prepare the produce: Peel and dice enough mango to yield 1 cup. Thinly slice or julienne the cucumber to 1 cup. Peel and slice the avocado into 1 cup of slices. Julienne 1 cup carrots and thinly slice 6 radishes. Slice 2 scallions thinly on the bias.

Arrange the prepared mango, cucumber, avocado, carrots and radish so they are ready to assemble the bowls. Toss avocado lightly with a squeeze of lime if not assembling immediately to slow browning.

Make the dressing by whisking together 2 tablespoons fresh lime juice, 1 teaspoon rice vinegar, 1 teaspoon soy sauce, 1 teaspoon toasted sesame oil, 1 teaspoon honey (or agave), 1 teaspoon lime zest and 1/4 teaspoon red pepper flakes (optional). Taste and adjust for sweetness, acidity or salt.

To assemble each bowl (serves 4): Divide the warm ginger rice among 4 bowls (about 1/2 cup cooked rice per bowl if a lighter bowl, or more for heartier portions). Fan or arrange sliced seared tuna (about 3.5 oz each) over the rice. Neatly portion mango, cucumber, avocado, carrots and radish around the tuna. Drizzle 1/2 to 1 tablespoon dressing over each bowl (more as desired). Sprinkle sliced scallions and 1 teaspoon toasted sesame seeds per bowl. Add microgreens or cilantro if using and serve with lime wedges.

Serve immediately so the tuna remains tender and the rice warm. Leftover rice can be refrigerated; do not store seared tuna raw slices for more than one day—consume chilled within 24 hours if reserved raw, or refrigerate cooked components separately.