Ahi Tuna Rice Bowl part 2

Ingredients:

Mango

Matchstick carrots

Avocado

Ahi Tuna steak cut in cubes

Rice

Seaweed salad

Sesame seeds as a garnish

Marinade Ingredients:

2 cloves garlic chopped

Sea salt

Black pepper

Ponzu sauce

Soy sauce

Sesame seed oil

Shichimi Togarashi

Sriracha sauce

I really like this meal after a long day of work. It doesn’t take that long to pull off. The only thing that I didn’t have was the seaweed salad. But I was able to pick some up at my neighborhood grocery store because they have a sushi bar section. So I literally walked in the door put the rice on in my rice cooker. Diced the tuna steaks and marinated it in the marinade ingredients for 30 minutes. I tossed tuna in some sesame seeds as a garnish. Then I assembled the ingredients in a bowl… remember rice at the bottom.

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Ahi Tuna Cerviche

Ingredients:

3 small ahi tuna steaks sliced

1 cup cherry tomatoes sliced

1 half jalapeno finely chopped

1/4 of red onion finely chopped

1/2 of cucumber deseeded/sliced

1 tablespoon sesame oil

1 tablespoon ponzu sauce

1/3 cup soy sauce

Juice from 2 limes

1 cup cilantro finely chopped

2 tablespoons garlic powder

2 tablespoons Shichimi Togarashi

Sea salt to taste

*Garnish with avocado

Mix all ingredients in a bowl. The lime juice will begin to “cook” the tuna. It will go from a pink to brown. Let it marinate in the refrigerator for 30 minutes before serving with avocado on the side.

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