Rey Del Mar Bowl (gf, Df) Recipe
Cilantro Crusted Sliced Rare Tuna, Jamaica-Mango Slaw, Crispy Onion, Sriracha Aioli
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Ingredients
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Tuna
Jamaica-Mango Slaw
Crispy Onions
Sriracha Aioli
Method
Tuna Preparation
- 1
Prepare the Marinade
In a small bowl, mix together lime juice, chopped cilantro, salt, and black pepper.
- 2
Marinate the Tuna
Place the rare tuna steak in a shallow dish and pour the cilantro marinade over it. Cover and let it marinate in the refrigerator for at least 30 minutes.
- 3
Sear the Tuna
Heat a skillet over medium-high heat. Sear the marinated tuna for about 1-2 minutes on each side until the outside is cooked, but the inside remains rare. Remove from heat and slice thinly.
Jamaica-Mango Slaw Preparation
- 4
Prepare the Slaw
In a large bowl, combine shredded green cabbage, diced mango, thinly sliced red onion, and dried hibiscus flowers.
- 5
Make the Dressing
In a small bowl, whisk together apple cider vinegar, honey or agave syrup, salt, and black pepper.
- 6
Combine Slaw and Dressing
Pour the dressing over the slaw mixture and toss well to combine. Let it sit for at least 10 minutes to allow the flavors to meld.
Crispy Onions Preparation
- 7
Slice the Onion
Thinly slice the large onion into rings.
- 8
Coat the Onion
In a bowl, toss the onion rings with cornstarch and salt until evenly coated.
- 9
Sriracha Aioli Preparation
- 10
Mix the Aioli
In a small bowl, combine vegan mayonnaise, sriracha sauce, lime juice, and garlic powder. Mix until smooth.
Assembly
- 11
Combine Ingredients
In a bowl, layer the sliced rare tuna, top with Jamaica-mango slaw, add crispy onions, and drizzle with sriracha aioli.