Mango Tuna Bowls Recipe

Cook rice

Rinse 1 cup rice under cold water until water runs clear. Combine rinsed rice and 1.25 cups water in a small saucepan and add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a low simmer and cover. Cook 15 minutes without lifting the lid. Remove from heat and let rest, covered, 10 minutes.

Season rice

Fluff rice with a fork and stir in 1 tsp rice vinegar. Taste and adjust salt if needed. Keep warm until assembling bowls.

In a medium bowl combine 1 cup diced mango, 1/4 cup diced red bell pepper, 2 tbsp minced red onion, 2 tbsp chopped cilantro, 1 tbsp lime juice, 1/4 tsp salt and the minced jalapeño if using. Stir to combine and taste; refrigerate while preparing the rest so flavors meld.

Whisk together 4 tbsp mayonnaise, 1 tbsp sriracha, 1 tsp fresh lime juice, and 1 minced garlic clove. Taste and season with the 1 tsp salt (or less) as desired. Transfer to a squeeze bottle or small bowl and refrigerate until ready to plate.

Make the glaze: in a small bowl combine 4 tbsp sweet chili sauce, 1 tbsp soy sauce, 1 tsp rice vinegar and 1 tbsp honey. Stir until smooth and set aside.

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

Heat a heavy skillet (cast-iron preferred) over high heat until very hot. Add 2 tbsp neutral oil and swirl to coat. When oil is shimmering and just starting to smoke, carefully place the tuna steaks in the pan. Sear 45–60 seconds per side for rare (internal mostly raw with a warm outer crust). For medium-rare sear 60–75 seconds per side. Do not move the steaks while searing to get a good crust.

During the last 15–20 seconds of searing, spoon or brush half of the sweet chili glaze over the top of each steak to warm and slightly caramelize it. Remove steaks from pan and transfer to a cutting board to rest 2 minutes. Spoon any pan juices over the steaks and slice thinly against the grain into 1/4-inch slices.

If edamame is frozen, cook according to package: usually boil 3–4 minutes, then drain. If fresh, blanch 1–2 minutes. Drain and cool slightly. Pat dry.

Slice the avocado and prepare 1/2 cup matchstick carrots and 2 tbsp thinly sliced green onions. Have toasted sesame seeds ready for garnish.

Divide the seasoned rice between two bowls (about 1/2 cup cooked rice per bowl or more to preference).

Arrange sliced seared tuna over the rice in each bowl (half the tuna per bowl).

Top each bowl with 1/2 the mango salsa, sliced avocado, 1/4 cup matchstick carrots, and 1/4 cup cooked edamame.

Drizzle 1–2 tbsp of sriracha aioli over the tuna and a little extra sweet chili glaze (reserve remaining glaze for serving). Sprinkle with toasted sesame seeds and the sliced green onions.

Serve immediately with lime wedges and optional extra soy sauce or tamari on the side.