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Mango Tuna Bowl Recipe

Name: Walk-On's Sports Bistreaux - New Orleans Mango Tuna Bowl Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 12 oz ahi tuna steak; 1 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 2 tbs neutral oil (canola or grapeseed); 4 tbs sweet chili sauce; 1 tbs soy sauce; 1 tsp rice vinegar; 1 tsp fresh lime juice; 0.5 cup mayonnaise; 1 tbs sriracha; 0.5 tsp fresh lime juice; 0.5 tsp garlic, minced; 0.5 tsp honey; 0.125 tsp salt; 1 cup jasmine rice (uncooked); 1.25 cup water; 0.25 tsp salt; 1 tsp rice vinegar (optional, to season); 1 cup ripe mango, diced; 0.25 cup red bell pepper, finely diced; 2 tbsp red onion, very finely diced; 2 tbsp fresh cilantro, chopped; 1 tsp jalapeño, seeded and minced (optional); 1 tbsp fresh lime juice; 0.25 tsp salt; 1 cup ripe avocado, sliced; 0.5 cup matchstick carrots (or shredded carrots); 0.5 cup shelled edamame (cooked); 1 tsp toasted sesame seeds; 1 tbsp thinly sliced green onions

Inspired by Walk-On's Sports Bistreaux - New Orleans

Time35m

Serves2

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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Tuna & Glaze

12 oz ahi tuna steak

1 tsp kosher salt

1/2 tsp Black pepper, freshly ground

2 tbs neutral oil (canola or grapeseed)

4 tbs sweet chili sauce

1 tbs Aged soy sauce

1 tsp Rice vinegar

1 tsp Fresh lime juice

Sriracha Aioli

1/2 cup Mayonnaise

1 tbs sriracha

1/2 tsp Fresh lime juice

1/2 tsp Garlic, minced

1/2 tsp Honey

1/8 tsp Celtic sea salt

Rice & Bowl Base

1 cup jasmine rice (uncooked)

1 1/4 cup water

1/4 tsp Celtic sea salt

1 tsp rice vinegar (optional, to season)

Mango Salsa

1 cup ripe mango, diced

1/4 cup red bell pepper, finely diced

2 tbsp red onion, very finely diced

2 tbsp Fresh cilantro, chopped

1 tsp jalapeño, seeded and minced (optional)

1 tbsp Fresh lime juice

1/4 tsp Celtic sea salt

Vegetable Toppings

1 cup ripe avocado, sliced

1/2 cup matchstick carrots (or shredded carrots)

1/2 cup shelled edamame (cooked)

Garnish & Finishes

1 tsp toasted sesame seeds

1 tbsp thinly sliced green onions

2 pcs Lime wedges

Method

Rice & Bowl Base

Cook rice

Rinse jasmine rice under cold water until water runs nearly clear. Combine rinsed rice, 1.25 cups water and 1/4 tsp salt in a small saucepan. Bring to a boil over medium-high heat, reduce heat to low, cover and simmer 12–14 minutes until water is absorbed. Remove from heat and let sit, covered, 10 minutes. Fluff with fork and stir in 1 tsp rice vinegar if using. Keep warm.

Mango Salsa

In a bowl, combine diced mango, red bell pepper, red onion, cilantro, minced jalapeño (if using), 1 Tbsp lime juice and 1/4 tsp salt. Mix gently, taste and adjust salt or lime. Let sit 10 minutes to meld flavors.

Sriracha Aioli

Whisk together 1/2 cup mayonnaise, 1 Tbsp sriracha, 1/2 tsp lime juice, 1/2 tsp minced garlic, 1/2 tsp honey and 1/8 tsp salt until smooth. Adjust heat with more or less sriracha. Refrigerate until ready to serve.

Tuna & Glaze

Pat the 12 oz ahi tuna dry with paper towels. Season all over with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Make the glaze: in a small bowl combine 4 Tbsp sweet chili sauce, 1 Tbsp soy sauce, 1 tsp rice vinegar and 1 tsp lime juice. Stir until smooth.

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 2 Tbsp neutral oil and swirl to coat. Sear the tuna 45–60 seconds per side for rare (longer for medium), rotating sides to get a good crust. Do not overcook; center should remain pink. Remove tuna to a cutting board and rest 2 minutes.

Brush the sweet chili glaze over the top of the seared tuna while still warm. Slice tuna thinly against the grain into 1/4-inch slices.

Vegetable Toppings

If edamame is frozen, cook per package instructions (usually boil 3–4 minutes), drain and chill quickly under cold water. Slice avocado and prepare carrots.

Assembly & Garnish

Divide warm rice between two bowls (about 1/2 cup cooked rice per bowl for 2 servings).

Fan 6 oz worth (half of the sliced tuna) of glazed tuna over each bowl of rice.

Arrange sliced avocado (about 1/2 cup per bowl), 1/4 cup mango salsa, 1/4 cup matchstick carrots and 1/4 cup edamame around the tuna in sections.

Drizzle 1–2 tsp sriracha aioli over the tuna and a little over the bowl as desired. Sprinkle toasted sesame seeds and sliced green onions over everything. Serve with lime wedges to squeeze on top.

Enjoy immediately while tuna is still slightly warm.