Seared Tuna Bowl
1 serving
Want to brighten up your day? Why not cook up our colorful Jasberry rice seared tuna bowl? This vibrant, antioxidants-packed bowl is loaded with a delicious seared tuna fillet and your favorite veggies – swap them as you like, we promise that anything goes well with Jasberry rice!
Ingredients
- ½ cup of cooked Jasberry rice (approx. ¼ cup of raw Jasberry rice)
- 4 oz (120g) tuna Half a bunch (50g) asparagus
- ¼ cup sesame seeds
- ½ potato, cubed
- 3 cherry tomatoes Scallions (optional
Instructions
- Cook Jasberry rice according to packaging instructions.
- Prepare the sashimi-grade tuna by coating the sides with sesame seeds. Heat a pan of olive oil on medium-high heat and place the tuna once the pan is hot.
- Sear the tuna until the outside is cooked, but the inside is still pink (around one minute on each side). Remove tuna from pan and let rest.
- Cut cherry tomatoes and potato into cubes.
- Cut the tuna steak into your preferred size.
- Bring water to a boil and reserve a bowl of ice water on the side. Blanch the asparagus by boiling for 1-2 minutes and placing them in ice water.
- Keep water boiling.
- Boil the potato cubes until tender (about 5 minutes).
- Arrange cooked Jasberry rice, seared tuna, potatoes, asparagus, sliced cherry tomatoes on top of a bed of Jasberry rice, prepared to your liking. Top with scallions (optional).