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Sesame Crusted Ahi Tuna Power Bowls

Sesame seed crusted Ahi Tuna, seared then served with brown rice, edamame, thinly sliced red cabbage, creamy avocado, shaved carrot, seaweed salad, ginger and a rice vinegar vinaigrette. These Asian-inspired power bowls are a healthy, satisfying dinner (or lunch!) packed with flavor and tons of texture.
Total Time 20 mins
Course Main Course
Cuisine Japanese
Servings 4 people


For the tuna

  • 1 lb ahi tuna
  • 2 tablespoons sesame seeds
  • 2 tablespoons black sesame seeds
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1 tablespoon safflower oil or other neutral oil

For the bowls

  • 2 cups prepared brown rice
  • 1 cup seaweed salad we use Atlantic Sea Farms
  • 1 cup edamame steamed
  • 1/4 medium red cabbage thinly sliced
  • 1 avocado thinly sliced
  • 1 medium carrot peeled into ribbons
  • 1/2 cup salted peanuts crushed
  • 4 scallions thinly sliced

For the dressing

  • 1/4 cup seasoned rice vinegar
  • 1/2 teaspoon sriracha
  • 1/4 teaspoon toasted sesame oil

For serving

  • Pickled ginger
  • Wasabi mayo
  • Lime slices


  • Place sesame seeds, salt and garlic powder on a large plate and mix with your hands. Pat tuna dry. Place tuna on sesame seed mixture and press into the sesame seeds. Coat tuna on all sides.
  • Heat a non-stick pan over medium high heat. Add oil and swirl. Once hot, add tuna. Sear tuna on both sides, 1-2 minutes per side, until sesame seeds turn golden. Remove from heat, set aside and let cool slightly.
  • Assemble 4 bowls by adding rice, seaweed salad, edamame, red cabbage, avocado, carrot, salted peanuts and scallions. Thinly slice tuna, against the grain and add to power bowls. 
  • Combine dressing ingredients in a small bowl and mix well. Spoon dressing over bowls.
  • Serve bowls with pickled ginger, wasabi mayo and lime. 
Keyword Ahi Tuna Power Bowls
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