Bring a pan of salted water to a boil over a medium-high heat. Once boiling, add the brown rice and cook for 20-25 min or until tender. Drain once tender.
2 Prep tuna
Meanwhile, pat the tuna steaks dry with kitchen paper. Season with salt. Cover the steaks in the sesame seeds, pressing them firmly into the surface. Set aside.
3 Prep salad
Soak the wakame in warm water for 5 min. Chop the cucumber into small cubes. Chop the spring onion. Juice half of the lime (slice the rest into wedges and reserve as garnish).
4 Make salad
Squeeze the wakame dry. Combine with the cucumber cubes, spring onion, 0.75/1/1.5 Tbsp of lime juice, sesame oil, rice vinegar, soy sauce, honey and a pinch of chilli flakes(spicy!). Set aside.
5 Prep toppings
Slice the mango. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it. Slice the remaining lime into wedges.
6 Fry tuna and assemble
Heat a pan over a medium-high heat with a drizzle of oil. Fry the sesame coated tuna steaks for 1-2 min on each side until pink and juicy in the middle. Set aside to rest for 1-2 min before slicing. Divide the rice among bowls. Top with the wakame and cucumber salad, mango and avocado slices, lime wedges and sesametuna.
Tips for fussy eaters
Keep the components separate, and let them build their own bowls.
Fresh tuna cooks quickly! Fry it once everything else is prepared so that you can focus on getting it just right. Juicy and pink-in-the-middle is perfect!
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