Welcome to the February recipe of the month! This time, we’re featuring a dish that is sure to become a favorite: sesame-crusted tuna rice bowls. This recipe combines perfectly seared tuna, nutty brown rice, and sautéed spinach, all topped with a creamy, umami-packed sauce. Let’s dive into the details and some helpful notes to guide you through making this delicious meal.
One of the best things about this sesame-crusted tuna rice bowl is how quickly it comes together. With minimal cooking time, you can have a nutritious meal in no time. The tuna only requires a quick sear in the skillet, while the spinach sautés in just a few minutes. This makes it an ideal choice for busy weeknights or when you want a gourmet meal without spending hours in the kitchen.
Searing Tuna
Yellowfin (or ahi) tuna has a low-fat content and can easily dry out if cooked all the way through. Searing the tuna for just 2-3 minutes on each side in a sizzling hot skillet achieves a perfect golden-brown crust while maintaining a creamy center. This straightforward technique guarantees restaurant-quality tuna every time.
If you prefer your tuna cooked to medium or medium-well, you can sear it for up to 6 minutes on each side. However, avoid letting the tuna cook through completely, it will lose that ultra-creamy texture.
Slicing Tuna
To slice seared tuna correctly, use a sharp slicing knife to cut the fillet against the grain into 1/4-inch-thick pieces. Instead of sawing at the fish, apply gentle pressure and draw the knife in one smooth, continuous stroke through the tuna.
How to make Sesame-Crusted Tuna Rice Bowls
This sesame-crusted tuna rice bowl is not only delicious but also a visually stunning dish that will impress your family and friends. The combination of the crispy tuna, soft rice, and velvety sauce makes every bite an unforgettable experience.
It can be prepped and ready in a few simple steps:
- Cook the brown rice according to the package instructions. Transfer the rice to a medium bowl and mix in salt, if desired, with the sesame oil.
- Note: You can swap out the rice for cauliflower rice for a lower-carb alternative, or use microwave rice in a pinch. My favorite microwave rice is from Whole Foods, Grain Trust Organic Steamed Brown Rice.
- Prepare the tuna by spreading sesame seeds on a large plate. Press the tuna fillets into the sesame seeds, flipping to coat both sides thoroughly.
- Heat canola oil over medium-high heat until shimmering. Add the coated tuna fillets and sear, turning once, until the sesame seeds are golden brown and crispy, about 4 to 6 minutes total for rare. Transfer the tuna to a cutting board, leaving the skillet as is.
- Note: If you prefer your tuna medium, adjust the cooking time accordingly. Approximately for an additional 1-2 minutes per side.
- Sauté the spinach in the same skillet over medium heat. Add sesame oil and spinach, stirring occasionally until all the spinach is wilted, about 6 to 8 minutes. Remove from heat and stir in scallions, tamari, rice vinegar, grated ginger, and garlic.
- Note: If you find it difficult to wilt the spinach in one go, you can do it in batches to ensure even cooking.
- Prepare the sauce in a small bowl by mixing the mayonnaise, gochujang, and tamari.
- Note: Adjust the amount of gochujang to suit your spice preference. If you like it milder, reduce the amount slightly.
- Assemble the bowls, dividing the rice evenly among 4 bowls. Top each bowl with the spinach and arrange sliced tuna on the rice. Drizzle each bowl with gochujang mayonnaise and garnish with scallions.
- Note: Serve immediately to enjoy the tuna while at its best texture and flavor. The combination of warm rice, freshly sautéed spinach, and crispy tuna is irresistible.
Give this recipe a try and enjoy a restaurant-quality meal in the comfort of your own home. Trust me; your taste buds will thank you!
Sesame-Crusted Tuna Rice Bowl
Ingredients
- 2 cups brown rice prepared according to package
- 4 tablespoons sesame seeds
- 4 3oz ahi tuna fillets
- 2 tablespoons canola oil
- 2½ tablespoons toasted sesame oil divided
- 2 cups baby spinach
- 4 tablespoons scallions thinly sliced
- 1½ teaspoons reduced-sodium tamari
- 2 teaspoons unseasoned rice vinegar
- 1 teaspoon grated fresh ginger
- 3 cloves garlic minced
- salt to taste
Sauce
- ¼ cup avocado mayonnaise
- 1 teaspoon gochujang
- 1 teaspoon reduced-sodium tamari
Instructions
- Cook rice according to the package instructions. Transfer the rice to a medium bowl and mix the remaining 1 tablespoon of sesame oil and salt to taste.
- Spread 4 tablespoons of sesame seeds evenly on a large plate. Press the tuna fillets into the sesame seeds, flipping to coat both sides thoroughly. In a large nonstick skillet, heat 2 tablespoons of canola oil over medium-high heat until shimmering. Add the coated tuna fillets and cook, turning once, until the sesame seeds are golden brown and crispy, about 4 to 6 minutes for rare. Transfer the tuna to a cutting board, leaving the skillet as is.
- Heat 1½ teaspoons of sesame oil in the skillet over medium heat. Add 8 ounces of baby spinach and cook, stirring occasionally, until completely wilted, about 2 minutes. Add the remaining 8 ounces of baby spinach and continue cooking, stirring occasionally, until all the spinach is wilted and appears dry, about 6 to 8 minutes. Remove from heat and stir in 3 tablespoons of scallions, 1 tablespoon of sesame oil, 1½ teaspoons of tamari, 2 teaspoons of rice vinegar, and the grated ginger and garlic.
- Combine ¼ cup mayonnaise, 1 teaspoon gochujang, and the remaining 1 teaspoon tamari in a small bowl.
- Divide the rice evenly among 4 bowls. Top each bowl with approximately ⅓ cup of the spinach mixture. Slice the tuna into ¼-inch thick pieces, sprinkle with salt if desired, and arrange on top of the rice. Drizzle each bowl with 1 tablespoon of gochujang mayonnaise and garnish with the remaining 1 tablespoon of scallions.
