Mango Tuna Bowl Recipe

Cook rice

Rinse the jasmine rice under cold water until water runs clear. Combine rinsed rice, 1.25 cups water and 0.25 tsp salt in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork and stir in 1 tsp rice vinegar if using.

Make mango salsa

In a bowl combine 1 cup diced mango, 0.25 cup diced red bell pepper, 2 tbsp minced red onion, 2 tbsp chopped cilantro, 1 tbsp fresh lime juice and 0.25 tsp salt. Mix gently, taste and adjust lime or salt. Chill while assembling the bowls.

Prepare vegetables

Peel and julienne 1 cup carrots. If edamame is frozen, thaw and warm briefly in microwave or steam for 1–2 minutes; drain well. Slice 1 avocado just before serving to prevent browning.

Make sweet chili glaze

In a small bowl whisk together 4 tbsp sweet chili sauce, 1 tbsp soy sauce, 0.5 tbsp rice vinegar and 0.5 tbsp honey until smooth. Set aside.

Make sriracha aioli

In a small bowl mix 0.25 cup mayonnaise, 1 tsp sriracha, 0.5 tsp fresh lime juice and 0.125 tsp salt. Adjust sriracha to taste for heat. Refrigerate until assembly.

Season tuna

Pat the 2 ahi tuna steaks dry with paper towels. Season both sides with 1 tsp kosher salt and 0.5 tsp freshly ground black pepper.

Sear the tuna

Heat a heavy skillet (preferably cast iron) over high heat until very hot. Add 2 tbsp neutral oil and swirl to coat. Sear tuna steaks 45–60 seconds per side for rare (adjust 75–90 seconds per side for medium-rare). You want a dark brown crust while keeping the center pink. Remove from pan and let rest 2 minutes.

Glaze tuna

Brush the sweet chili glaze over the top of each seared steak. Let glaze warm on the tuna for 30 seconds in the still-warm skillet (or briefly in the oven at 350°F / 175°C for 1–2 minutes).

Slice tuna

Using a sharp knife, slice the tuna against the grain into 1/4-inch thick slices.

Assemble bowls

Divide the cooked rice between 2 bowls (about 1/2 cup cooked rice per bowl if you prefer lighter carbs, or more to taste). Fan sliced avocado on one side of each bowl. Add 2–3 tbsp mango salsa to each bowl. Arrange 1 cup julienned carrots and 0.375 cup (3 tbsp) warmed edamame in separate sections. Top with sliced seared tuna (half the steak per bowl).

Finish and serve

Drizzle sriracha aioli over the tuna and a little extra sweet chili glaze if desired. Sprinkle each bowl with 1/2 tsp toasted sesame seeds and 1/2 tbsp thinly sliced scallions. Serve with lime wedges and optional soy sauce on the side.