Tuna Tataki Bowls

In times when I don't have a moment to spare, but want to eat something delicious and nutritious I make these. These tuna tataki bowls taste restaurant quality and they're extremely easy to whip up at a moments notice. I like to pair mine with a ginger sesame vinaigrette and pile in whatever veggies I have in my fridge to make use of them. One of the things I hate most is having food go bad. 

Let's get to the good part, I know if you're here then you're probably like me and don't have much time to scroll through a crazy long read about tuna tataki bowls.

INGREDIENTS

500g Tuna Steak

4 cups mixed greens (any you like)

1/2 cup shredded or julienne carrots

1/4 cup radish (thinly sliced - I use a mandoline)

1/2 cup edamame (cooked)

1 avocado, diced

3 tbsp sesame seeds (mixed colour)

1/4 tsp ground coriander

Salt and pepper TT

Pea sprouts (optional to top)

 

GINGER SESAME VINAIGRETTE

1/4 cup grapeseed/canola/avocado oil (your choice)

2 tbsp rice vinegar

1 tbsp tahini

2 tbsp soy sauce

2 teaspoons minced ginger (or 1 tsp ginger powder)

2 cloves garlic

Pepper, to taste

(optional) a squeeze of orange or orange juice to brighten it up

Combine by mixing or blending.

 

1. Coat all side of the tuna steak with the sesame seeds, coriander and salt and pepper. 

2. Once coated, heat a pan over medium high heat and add a little bit of oil to prevent sticking (you can use non stick with no oil, if you prefer)

3. Add in the tuna steak and let cook on each side for 1-2 mins each side. It will turn lighter as it cooks. I like to keep the centre raw, but if you'd like it fully cooked, then I'd recommend cooking 4-5 mins each side.

4. Mix ingredients for salad: greens, carrots, radish, edamame and avocado.

5. Dress salad with vinaigrette. 

6. Slice the tuna tataki and place over top, then garnish with pea shoots.

7. Enjoy as a delicious lunch or dinner.