Mango Tuna Bowl Recipe
seared ahi tuna topped with sweet chili glaze and sriracha aioli. served with rice, avocado, mango salsa, carrots and edamame
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Ingredients
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For the Tuna
For the Rice
For the Mango Salsa
For the Bowl
Method
Prepare the Rice
- 1
Cook the Rice
In a medium saucepan, combine jasmine rice, water, and salt. Bring to a boil over high heat.
- 2
Simmer
Once boiling, reduce heat to low, cover, and let simmer for about 15 minutes, or until the rice is tender and water is absorbed.
- 3
Fluff
Remove from heat and let sit covered for 5 minutes. Fluff with a fork before serving.
Prepare the Tuna
- 4
Season the Tuna
Season the ahi tuna steaks with salt and black pepper on both sides.
- 5
Sear the Tuna
Heat olive oil in a non-stick skillet over medium-high heat. Once hot, add the tuna steaks and sear for about 1-2 minutes on each side for rare, or longer to your desired doneness.
- 6
Add Glaze
Remove from heat and brush the sweet chili sauce over the tuna steaks. Let rest for a minute before slicing.
Prepare the Mango Salsa
- 7
- 8
Mix Well
Toss gently until all ingredients are well mixed. Set aside.
Assemble the Bowl
- 9
Layer Ingredients
In a bowl, add a serving of fluffy rice as the base.
- 10
- 11
Drizzle Aioli
Mix sriracha with mayonnaise in a small bowl and drizzle over the bowl as desired.
- 12
Serve
Serve immediately and enjoy your Mango Tuna Bowl!
