Sesame Crusted Ahi Tuna Bowls

$You need fresh ingredients for the best flavor. Here’s what you’ll need for two servings: - 2 Ahi tuna steaks (about 6 oz each) - 1/4 cup sesame seeds (white and black mixed) - 2 tablespoons soy sauce - 1 teaspoon sesame oil - 1 tablespoon honey - 2 cups cooked quinoa - 1 cucumber, thinly sliced - 1 avocado, sliced - 1 carrot, julienned - 1 radish, thinly sliced - 2 green onions, chopped - 1 small handful of cilantro, chopped - Salt and pepper to taste - Lime wedges, for serving The Ahi tuna is the star of this dish. Always choose fresh, sushi-grade Ahi tuna. Look for bright colors and a firm texture. If you can smell the fish, it may not be fresh. Ask your fishmonger about the source and when it arrived. Fresh fish makes a big difference in flavor and safety. You can customize your bowls with extra toppings. Here are some ideas: - Pickled ginger for a zing - Seaweed salad for crunch - Spicy mayo for heat - Sesame seeds for extra crunch These garnishes add flavors and textures. Feel free to mix and match based on your taste! {{ingredient_image_1}} Start with the Ahi tuna steaks. First, pat them dry with a paper towel. This helps the coating stick. Then, season both sides with salt and pepper. This adds flavor to the fish. You want to make sure the seasoning is even. Next, it’s time to coat the tuna. In a shallow dish, pour in the sesame seeds. You can use a mix of white and black seeds for color. Press each side of the tuna steaks into the seeds gently. Make sure they are coated evenly. This adds a nice crunch and flavor. Heat a non-stick skillet over medium-high heat. Add a splash of sesame oil once the pan is hot. Sear the tuna steaks for about 30 seconds on each side. The seeds should turn golden. The center of the tuna should still be rare. After cooking, let the tuna rest for a minute. This helps keep it juicy before you slice it. Now, let’s build the bowls. Start with a base of cooked quinoa in each bowl. Arrange the sliced Ahi tuna on top. Then, artfully place cucumber, avocado, carrot, radish, and green onions around the tuna. This makes the dish colorful and fresh. Drizzle the honey-soy dressing over the bowls. Finally, sprinkle fresh cilantro on top and serve with lime wedges. The lime adds a bright burst of flavor. Enjoy! When selecting Ahi tuna, look for bright, deep red color. The meat should feel firm and moist. Avoid any tuna with brown spots or a fishy smell. Freshness is key for the best flavor. Ask your fishmonger about the source of the tuna. Sustainable options are often the best choice. Cook the tuna quickly to keep it rare in the center. Heat your pan on medium-high before adding oil. Sear each side for about 30 seconds. This gives a nice crust without overcooking. Use a sharp knife to slice the tuna thinly. This helps present it beautifully in your bowl. Start with a base of cooked quinoa for a lovely look. Arrange the sliced tuna neatly on top. Add the cucumber, avocado, and carrot around the tuna. Sprinkle green onions and cilantro for color. A drizzle of honey-soy dressing adds shine. Finish with lime wedges for a pop of flavor. Pro Tips Freshness is Key: Always choose the freshest Ahi tuna you can find. Look for bright color and a clean ocean smell. Perfect Searing: Make sure your skillet is hot enough before adding the tuna to get a nice sear without overcooking the inside. Dress It Up: Feel free to customize the honey-soy dressing by adding a splash of rice vinegar or a pinch of chili flakes for extra flavor. Quinoa Variations: Experiment with different grains like brown rice or farro for a unique base in your bowls. {{image_2}} You can switch up the base of your bowls. While quinoa is great, you can try brown rice or farro. Both add a nice texture. Cauliflower rice is a lighter option too. It keeps the dish fresh and low-carb. Each grain brings its own flavor and benefits. Feel free to get creative with veggies. Bell peppers add a sweet crunch. Edamame offers a fun pop and extra protein. You can also use shredded cabbage for a nice crisp. Radishes add a spicy kick. Mix and match to find your favorite combo. You can play with different sauces to change the flavor. A spicy mayo adds heat and creaminess. A tangy ponzu sauce gives a zesty touch. You might also enjoy a ginger dressing for an extra flavor layer. Each sauce can take your bowl to a new level. Store any leftover sesame crusted Ahi tuna bowls in an airtight container. Keep them in the fridge. They stay fresh for up to two days. Make sure to separate the tuna from the quinoa and veggies. This helps keep everything fresh and tasty. To reheat, warm the quinoa and veggies gently in the microwave. Use a low heat setting. Heat for about 30 seconds, then check. If it needs more time, heat in 15-second bursts. Avoid reheating the tuna. It’s best served cold or at room temperature. You can freeze Ahi tuna steaks if you have extras. Wrap each steak tightly in plastic wrap. Then, place them in a freezer bag. They can last up to three months in the freezer. When ready to use, thaw in the fridge overnight. Cook as needed for your next bowl. You can enjoy Ahi tuna bowls with many sides. Here are some great options: - Edamame: These young soybeans add a nice crunch. - Seaweed Salad: The salty taste pairs well with the tuna. - Miso Soup: A warm soup adds comfort to the meal. - Pickled Ginger: This adds a tangy touch and refreshes your palate. - Steamed Vegetables: Simple veggies keep it healthy and light. Yes, you can use frozen Ahi tuna. However, make sure to thaw it properly. Place it in the fridge overnight or run it under cold water. This helps keep the fish fresh and safe. Frozen tuna can still taste great when cooked right. Just ensure it looks bright and firm before using. Fresh Ahi tuna lasts about 1 to 2 days in the fridge. Be sure to store it in an airtight container. If you have leftovers after cooking, eat them within 2 days. If you notice any off smells or changes in color, it's best to discard it. Always trust your senses when it comes to food safety. We explored how to make delicious sesame crusted ahi tuna bowls. We looked at the key ingredients, focusing on the need for fresh tuna. Then, I showed you how to prepare, coat, and cook the tuna just right. I shared tips for choosing the best tuna and ideas to present your bowls. Don't forget the variations and storage tips to keep your meals fresh. Enjoy these tasty bowls today!$

Sesame Crusted Ahi Tuna Bowls

Discover the deliciousness of sesame crusted ahi tuna with this easy ahi tuna recipe featuring vibrant veggies and a quinoa base. This healthy sushi bowl combines seared ahi tuna steaks coated in sesame for a flavorful twist. Perfect for a light meal, these ahi tuna bowls are nutritious and satisfying. Try this flavorful ahi tuna bowls recipe today for a gourmet experience at home. Don’t forget to save for later! #AhiTuna #HealthyRecipes #SushiBowl #QuinoaBowls

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Ingredients

2 Ahi tuna steaks (about 6 oz each)

1/4 cup sesame seeds (white and black mixed)

2 tablespoons soy sauce

1 teaspoon sesame oil

1 tablespoon honey

2 cups cooked quinoa

1 cucumber, thinly sliced

1 avocado, sliced

1 carrot, julienned

1 radish, thinly sliced

2 green onions, chopped

1 small handful of cilantro, chopped

Salt and pepper to taste

Lime wedges, for serving

Instructions

Begin by prepping the Ahi tuna steaks. Pat them dry with a paper towel and season both sides with salt and pepper.

In a shallow dish, combine sesame seeds. Press each side of the tuna steaks into the sesame seeds gently to coat evenly.

Heat a non-stick skillet over medium-high heat and add a splash of sesame oil. Once hot, sear the tuna steaks for about 30 seconds on each side (or until the sesame seeds are golden and the tuna is rare in the center). Remove from heat and let them rest for a minute before slicing thinly.

In a small bowl, mix soy sauce, sesame oil, and honey to create a dressing.

Assemble your bowls: Start with a base of cooked quinoa in each bowl. Arrange the sliced Ahi tuna on top.

Artfully place the cucumber, avocado, carrot, radish, and green onions around the tuna on the quinoa.

Drizzle the honey-soy dressing over the bowls and sprinkle fresh cilantro on top.

Serve with lime wedges for an extra burst of flavor.

Prep Time: 15 minutes | Total Time: 20 minutes | Servings: 2