Mango Tuna Bowl Recipe
seared ahi tuna topped with sweet chili glaze and sriracha aioli. served with rice, avocado, mango salsa, carrots and edamame | 750 cal
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Ingredients
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Ahi Tuna & Glaze
Sriracha Aioli
Rice Base
Mango Salsa
Vegetable Toppings
Finishes & Garnish
Method
Rice Base
Rinse the rice under cold water until the 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.
Once boiling, reduce heat to low, cover tightly and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork and stir in 1 tsp rice vinegar and 0.5 tsp toasted sesame oil if using. Keep warm.
Mango Salsa
In a bowl, combine diced mango, red bell pepper, red onion, chopped cilantro and 1 tbsp lime juice. Season with 0.25 tsp salt and stir to combine. Taste and adjust lime or salt as needed. Refrigerate until ready to serve.
Sriracha Aioli
In a small bowl, whisk together 0.5 cup mayonnaise, 1 tbsp sriracha, 1 tsp lime juice, 0.5 tsp minced garlic and 0.25 tsp salt until smooth. Adjust sriracha to taste for spiciness. Cover and refrigerate until plating.
Ahi Tuna & Glaze
Pat tuna steaks dry with paper towel. Season both sides evenly with 1 tsp kosher salt and 0.5 tsp freshly ground black pepper.
Heat a large skillet or cast-iron pan over high heat until very hot. Add 2 tbsp vegetable oil and swirl to coat. When oil is shimmering, place tuna steaks in pan and sear for 45–60 seconds per side for rare (longer for medium). Do not move the tuna while searing to get a good crust.
While tuna cooks, combine 4 tbsp sweet chili sauce, 1 tbsp soy sauce, 1 tsp rice vinegar and 1 tsp honey in a small bowl. After searing, remove tuna to a cutting board and brush both sides lightly with the sweet chili glaze. Let rest 1–2 minutes.
Slice tuna across the grain into 1/4-inch slices. Reserve any extra glaze for drizzling.
Vegetable Toppings & Assembly
Divide warm rice between two bowls (about 0.5 cup cooked rice per bowl if using provided rice amounts).
Fan the sliced seared tuna over the rice and vegetables in each bowl.
Drizzle 1 tbsp sriracha aioli over the tuna and vegetables. Spoon an extra 1 tsp sweet chili sauce over the tuna slices for added sweetness and gloss. Garnish with toasted sesame seeds and sliced green onions.