Mango Tuna Bowls Recipe

Rinse the rice under cold water until the water runs mostly clear to remove excess starch.

Combine the rinsed rice, 1.25 cups water and 0.25 tsp salt in a small saucepan. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer 14 minutes (or according to package) until water is absorbed. Remove from heat and let rest, covered, 8 minutes.

Fluff the rice with a fork and stir in 1 tsp rice vinegar. Keep warm while you prepare the rest of the bowl.

Peel and dice the mango into small 1/4-inch pieces (about 1 cup). Dice the red bell pepper and finely chop the red onion.

In a bowl combine mango, red bell pepper, red onion, cilantro, minced jalapeño, 1 tbsp lime juice and 1/4 tsp salt. Stir gently and taste-adjust seasoning. Refrigerate until serving.

Make the sriracha aioli: in a small bowl whisk together 4 tbsp mayonnaise, 1 tbsp sriracha and 1 tbsp lime juice until smooth. Taste and add more sriracha if you want it spicier.

Make the sweet chili glaze: in a small bowl combine 3 tbsp sweet chili sauce, 1 tbsp soy sauce and 1 tsp rice vinegar. Stir to combine. This will be brushed on the seared tuna.

Pat the ahi tuna steaks dry with paper towels. Season all over with 1 tsp kosher salt and 1/2 tsp black pepper.

Heat a heavy skillet (cast iron or stainless) over high heat until very hot. Add 1 tbsp neutral oil and swirl to coat.

Place the tuna in the hot skillet and sear without moving 45–60 seconds per side for rare (adjust 90–120 seconds per side for medium rare). For a 1-inch-thick steak aim for 45–60 seconds per side. You want a dark crust and a rare pink center.

During the last 15 seconds of searing, brush each side of the tuna with the sweet chili glaze so it warms and becomes glossy. Remove from the pan and let rest on a cutting board 3 minutes.

Slice the tuna against the grain into 1/4-inch slices.

Prepare toppings: slice the avocado, shred or julienne the carrots, and make sure edamame are cooked and warmed if using frozen (steam or microwave according to package). Thinly slice the scallion.

Divide the warm rice between 2 bowls (about 1/2 cup cooked rice per bowl depending on portion).

Arrange sliced seared tuna over the rice, fan avocado slices beside the tuna, add 1/2 cup mango salsa (split between bowls), 1/2 cup carrots (split), and 1/4 cup edamame (split) to each bowl.

Drizzle sriracha aioli over the tuna and a little extra sweet chili glaze if desired. Sprinkle with sesame seeds, sliced scallions and cilantro leaves.

Serve immediately so the tuna remains warm and slightly rare. Provide extra sriracha aioli and sweet chili sauce at the table.