Seared Tuna Brown Rice Bowl with Carrots, Broccolini, & Avocado

Alright, food bloggers tell me WHAT do you do in the winter without daylight for your dinner food pics?? Cook during the day?? Regardless, this Seared Tuna brown rice bowl with carrots, broccolini, & avocado was perfect for the hot summery temps we are experiencing here now.

In general, though, I’m feeling frustrated with the slowly disappearing sun here in Chicago in the evenings, as this is my first winter with the blog, and trying to capture pretty food pics without daylight is near impossible… I may have to start making dinner at lunchtime and saving it for a few hours LOL, sorry husband!

Anyways, this dinner was sadly only captured in one photo because of the aforementioned sun issue, so you’ll just have to believe me when I tell you it was easy and wonderful.

My husband actually came home from a work trip and ate an hour and a half after I did but it was fine because everything in the bowl (besides for the rice & tuna) were cooked ahead of time and lightly heated before he ate. Then the rice took all of 3 minutes and the tuna all of 6. This one is being added into the rotation ASAP thanks so Wabash Seafood Co and their awesome sushi grade tuna.

What I used:

    • 2 packs of Trader Joe’s Frozen Rice (It was honestly too much we could have split one, I got a little overzealous)
    • 2 tuna steaks
    • 4 large carrots, peeled and then sliced on the diagonal
    • 1 bunch of broccolini
    • 1 avocado
    • soy sauce 2 cloves of garlic, rice wine vinegar, 1 lemon
    • 2 cloves of garlic
    • rice wine vinegar

1 lemon (zest and sesame

  • sesame seeds (black and white) for garnish

How to:

  1. Combine 1/4 cup each of soy sauce & rice wine vinegar in a large bowl with your minced garlic, lemon zest, and lemon juice.
  2. Marinate the tuna steaks for 30 min to an hour and then sear on very high heat for 3 minutes on each side. Let them rest then slice.
  3. Saute your veggies, I did the carrots first and then places them in a bowl while I did the broccolini. Those were room temp when I served which is how I wanted them.
  4. Cook your rice per the instructions, for me that meant 3 minutes in the microwave! Then toss your rice in a few dashes of rice wine vinegar and soy sauce for some moisture and flavor.
  5. Pile the rice in the bowl, topped with the crispy veggies & seared tuna. Add half of a sliced avocado and sprinkle with sesame seeds for a pretty look!

* There are tons of other marinades you could purchase and use or just go for citrus if you’re avoiding soy. Additionally, you could include fresh herbs like cilantro or scallions which would brighten the dish even more.

For more yummy fish dinners see this grouper, this halibut, and this ceviche.

almonds and asana seared tuna bowl.JPG

 

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