Categories: Asian

Ingredients

• Vinaigrette:
• 2 tbsp. unseasoned rice vinegar
• 2 tbsp. soy sauce
• 1/2 tbsp. toasted sesame oil
• 1 tsp wasabi paste
• 1/2 tsp grated fresh ginger
• Spicy Mayo:
• 2 tbsp. light mayo
• 2 tsp Sriracha sauce
• Tuna Bowl:
• 6 tbsp. furikake
• 4 yellowfin tuna steaks
• Cooking spray
• 1 1/2 cups cooked short-grain brown rice, warm
• 1 medium cucumber sliced into matchsticks
• 1 medium Hass avocado, sliced
• 2 tbsp. chopped fresh chives, for garnish

Directions

1. For the vinaigrette: In a small bowl, whisk together the vinegar, soy sauce, sesame oil, wasabi, and ginger.

2. For the spicy mayo: In a small bowl, whisk together the mayo, Sriracha, and a little water.

3. For the tuna bowl: Place the furikake in a small dish. Press both sides of the tuna steaks into the furikake. Heat a large nonstick skilled over medium-high heat and coat with cooking spray. Put 2 tuna steaks into the skillet, coat the tops with cooking spray, and cook for 1-1 1/2 minutes per side for rare, or longer, if desired. Transfer to a cutting board and repeat with the remaining 2 steaks. Slice the steaks into thin strips.

4. To serve, divide the rice, cucumber, and avocado among 4 bowls. Top with the sliced tuna, drizzle with the vinaigrette and spicy mayo, and then sprinkle with the chives.

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