Mango Tuna Bowl Recipe

Cook rice

Rinse 1 cup rice under cold water until water runs mostly clear. Combine rinsed rice, 1.25 cups water and a pinch of salt in a small saucepan. Bring to a boil over medium-high heat, then reduce to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest 10 minutes covered.

Fluff rice with a fork and, if desired, stir in 1 teaspoon rice vinegar to season. Keep covered and warm until serving.

Prepare salsa

Peel and dice mango into small 1/4-inch pieces to make about 1 cup. Finely dice red bell pepper and red onion. Chop cilantro and, if using, finely mince jalapeño and remove seeds for less heat. Combine mango, bell pepper (1/4 cup), red onion (2 tbsp), cilantro (2 tbsp), jalapeño (1 tsp) and 1 tablespoon lime juice in a bowl. Season with 1/4 teaspoon salt, taste and adjust. Refrigerate until assembly.

Make sriracha aioli

In a small bowl combine 4 tablespoons mayonnaise, 1.5 tablespoons sriracha and 1 tablespoon lime juice. Whisk until smooth. Taste and adjust heat or acidity. Refrigerate until ready to use.

Prepare sweet chili glaze

In a small saucepan or bowl, stir together 4 tablespoons sweet chili sauce and 1 teaspoon rice vinegar. Warm briefly over low heat for 1–2 minutes to loosen and meld flavors, or leave at room temperature. Set aside.

Season and sear tuna

Pat the ahi tuna steak dry with paper towels. Season both sides evenly with 1 teaspoon salt and 1 teaspoon black pepper. Heat a heavy skillet (cast iron or stainless) over high heat until very hot, then add 2 tablespoons neutral oil and swirl to coat. Place tuna in the pan and sear 30–45 seconds per side for rare (adjust 1–2 minutes per side for medium), leaving the center pink. Avoid moving the steak while searing to get a good crust.

Transfer seared tuna to a cutting board and let rest 2–3 minutes. Brush both sides lightly with the sweet chili glaze prepared earlier. Slice into 1/4-inch thick slices against the grain.

Prepare vegetables and avocado

While tuna rests, quickly arrange 1/2 cup julienned or shredded carrots and 1/2 cup cooked shelled edamame. Slice the avocado: halve, remove pit, slice crosswise into 1/4-inch slices and fan or cube as preferred. Thinly slice scallions and toast 1 teaspoon sesame seeds in a dry pan over low heat 1–2 minutes until fragrant.

Assemble bowls

Divide the warm rice between 2 bowls (about 1/2 cup cooked rice per bowl). Top each bowl with half the mango salsa, half the carrots, half the edamame and sliced avocado. Arrange 1/2 of the sliced seared tuna on each bowl. Drizzle each portion of tuna with additional sweet chili glaze if desired and add 1–2 tablespoons sriracha aioli per bowl (drizzle or dot on top). Sprinkle with toasted sesame seeds and sliced scallions. Serve immediately.