Mango Tuna Bowls Recipe

Prepare tuna

Pat the ahi tuna dry with paper towels. Season all over with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Let sit at room temperature for 5 minutes.

Make glaze

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

Sear tuna

Heat a heavy skillet or cast-iron pan over high heat until smoking hot. Add 2 tbs neutral oil and swirl to coat. Place tuna in the pan and sear 45–60 seconds per side for rare (adjust to desired doneness; 90–120 seconds per side for medium). Remove tuna and rest 3–4 minutes. Brush the top of the tuna lightly with half the sweet chili glaze, then slice into 1/4-inch slices. Reserve remaining glaze for serving. Sprinkle sesame seeds over the sliced tuna, if using.

Whisk 1 cup mayonnaise, 2 tsp sriracha, 1 tbs lime juice, 1 tsp honey, and 1 tsp fine sea salt in a bowl until smooth. Taste and adjust heat or acidity. Transfer to a squeeze bottle or small bowl and refrigerate until ready to serve.

Rinse 1 cup rice under cold water until water runs clear. Combine rinsed rice and 1.25 cups water in a small saucepan with 1 tsp kosher salt. Bring to a boil, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let sit covered 10 minutes. Fluff with a fork and stir in 1 tsp rice vinegar to season.

Dice the mango into 1/4-inch pieces to yield about 1 cup. Finely dice red bell pepper and red onion. In a bowl combine mango, 1/2 cup red bell pepper, 1/4 cup red onion, 2 tbs chopped cilantro, 1 tbs lime juice, 1 tsp minced jalapeño, and 1/2 tsp salt. Stir gently and refrigerate for 10 minutes to let flavors meld.

Prepare toppings: slice the avocado, shred carrots (if not pre-shredded), and ensure edamame are cooked and warmed. Thinly slice green onions.

Build the bowls

Divide the warm rice between two bowls (about 1/2 cup cooked rice per bowl if using 1 cup uncooked). Fan avocado slices on one side of each bowl. Add 1/4–1/2 cup mango salsa to each bowl. Place shredded carrot and 1/4 cup edamame in separate sections of the bowl. Arrange sliced seared tuna over the rice and drizzle remaining sweet chili glaze over the tuna. Finish with a zigzag of sriracha aioli (to taste), sprinkle green onions and sesame seeds, and serve with lime wedges on the side.

Optional: for extra texture, add a small handful of toasted sesame seeds or crunchy wonton strips before serving.