Recipes
Seared tuna rainbow rice bowl
Slice the fish and veg finely to create a beautiful dish with fantastic flavours and textures
Slice the fish and veg finely to create a beautiful dish with fantastic flavours and textures
(6 votes)
Cook: 55 Mins
Serves: 4
Price: £4.14 per serving
Nutritional Information
Each 570g serving contains
Energy
2861kj
684kcal
2861kj
684kcal
34%
Fat
20.0g
20.0g
High
29%
29%
Saturates
4.0g
4.0g
Med
20%
20%
Sugars
5.1g
5.1g
Med
6%
6%
Salt
2.45g
2.45g
High
41%
41%
of your reference intake.
Typical energy values per 100g:
502kj/120kcal
Typical energy values per 100g:
502kj/120kcal
Ingredients
180g sushi rice, rinsed
1tbsp rice vinegar
2tbsp sesame seeds
2 fresh tuna steaks
1tsp rapeseed oil
2tbsp reduced-salt soy sauce
1tsp fresh ginger, grated
½ avocado, peeled and sliced
100g radishes, sliced
½ cucumber, sliced
3 spring onions, sliced
1 red chilli, sliced and deseeded (optional)
Method
1
Put the rice and 275ml water in a pan. Bring to the boil. Cook for 10 mins, then cover with a lid and take off the heat. Leave to stand, covered tightly, for 30 mins, then gently fluff with a fork and stir in the rice vinegar.
2
Put the sesame seeds on a plate. Brush both sides of the tuna with oil and press one side of each steak into the sesame seeds.
3
Heat a griddle pan or frying pan on a high setting. Sear the tuna steaks for 1 min on each side, or 2 mins on each side if you prefer it well done. Once seared, remove the tuna steaks, place on a chopping board and slice into thin strips.
4
Stir the ginger into the soy sauce in a small bowl. Divide the rice between 4 serving bowls and arrange the tuna, radishes, avocado and cucumber around the edges.
5
Top with the spring onions and chillies, if using. Serve with the ginger-soy dipping sauce on the side.