Mid Week YUMM! – Sesame-Crusted Tuna Rice Bowls
Your weeknight dinner just got a serious style upgrade! Get ready for these Sesame-Crusted Tuna Rice Bowls to revolutionize your routine. We’re talking a complete makeover, from boring to brilliant, in just 30 minutes flat! This is your new secret weapon for a fast, fabulous meal.
Picture this: perfectly seared tuna steaks, beautifully coated in crunchy sesame seeds, perched on a bed of speedy precooked brown rice. Top it all off with a vibrant medley of your favorite fresh, flavorful veggies. It’s chic, it’s quick, and it’s a total feast for the eyes and the taste buds. Get ready to conquer your weeknights with a bowl that’s as stylish as you are!
Ingredients
- 4 tablespoons sesame seeds
- 2 (8-ounce) ahi tuna fillets
- 2 tablespoons neutral oil, such as canola or avocado
- 2½ tablespoons toasted sesame oil, divided
- 16 ounces baby spinach, divided
- 4 tablespoons thinly sliced scallions, divided
- 2½ teaspoons reduced-sodium tamari, divided
- 2 teaspoons unseasoned rice vinegar
- 1 teaspoon grated fresh ginger (from ½–inch piece)
- 3 cloves garlic, grated (about 1 teaspoon)
- ¼ cup mayonnaise
- 1 teaspoon gochujang (Korean chile paste)
- 2 (8.8-ounce) packages precooked microwaveable brown rice
- ½ teaspoon salt, divided
Direction
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Place 4 tablespoons sesame seeds on a large plate. Place tuna fillets in the sesame seeds; flip to coat both sides. Heat 2 tablespoons canola oil in a large nonstick skillet over medium-high heat until shimmering. Add the tuna; cook, flipping once, until the sesame seeds are golden brown and crispy, 4 to 6 minutes for rare. Transfer the tuna to a cutting board. Do not wipe the skillet clean.
- Heat 1½ teaspoons sesame oil in the skillet over medium heat. Add 8 ounces baby spinach; cook, stirring occasionally, until completely wilted, about 2 minutes. Add the remaining 8 ounces baby spinach; cook, stirring occasionally, until all the spinach is wilted and looks dry, 6 to 8 minutes. Remove from heat; stir in 3 tablespoons scallions, 1 tablespoon sesame oil, 1½ teaspoons tamari, 2 teaspoons rice vinegar and the grated ginger and garlic.
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In a small bowl, combine ¼ cup mayonnaise, 1 teaspoon gochujang and the remaining 1 teaspoon tamari.
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Prepare 2 (8.8-ounce) packages rice according to package directions. Transfer the rice to a medium bowl; stir in ¼ teaspoon salt and the remaining 1 tablespoon sesame oil. Divide the rice among 4 bowls. Top each with about ⅓ cup spinach mixture. Slice the tuna ¼-inch thick, sprinkle with the remaining ¼ teaspoon salt and arrange on top of the rice. Drizzle each bowl with 1 tablespoon gochujang mayonnaise; sprinkle the bowls with the remaining 1 tablespoon scallions.
Nutrition Information
| 578 | Calories |
| 32g | Fat |
| 39g | Carbs |
| 36g | Protein |
EatingWell.com
Enjoy this Mid Week YUMM! with some iTunes!
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