Seared Tuna Tataki

Lightly seared to retain maximum nutrient quality, this tuna tataki bowl provides high-quality protein and healthy omega fatty acids for an ideal athlete's meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 650 g (1.4 lbs) fresh tuna steak · 708 kcal in the whole recipe
• 1.5 tbsp sesame seeds (mixed black and white) · 114 kcal in the whole recipe
• 1 tbsp sesame oil · 115 kcal in the whole recipe
• 3 tbsp low-sodium soy sauce · 27 kcal in the whole recipe
• 2 tbsp lime juice · 8 kcal in the whole recipe
• 1 tbsp grated fresh ginger · 5 kcal in the whole recipe
• 1 tbsp rice vinegar (or white vinegar) · 3 kcal in the whole recipe
• 1 tsp honey · 21 kcal in the whole recipe
• 1 medium cucumber, thinly sliced · 24 kcal in the whole recipe
• 100 g (3.5 oz) radishes, thinly sliced · 16 kcal in the whole recipe
• 2 green onions, thinly sliced · 6 kcal in the whole recipe
• 80 g (approx. 1/2 cup) dry rice · 288 kcal in the whole recipe
• Pinch of salt and black pepper

Method

1. Rinse rice and cook in water according to package instructions, then set aside to cool slightly.

   

2. In a small bowl, whisk together low-sodium soy sauce, lime juice, grated fresh ginger, rice vinegar, and honey to make the citrus-ginger dressing.

   

3. Lightly season tuna steaks with salt and black pepper, then press all sides firmly into the sesame seeds to form an even crust.

   

4. Heat sesame oil in a heavy skillet or grill pan over high heat (200°C / 400°F) and sear tuna steaks for 30 to 45 seconds per side until toasted on the outside and raw in the center.

   

5. Transfer seared tuna to a cutting board, slice thinly with a sharp knife, and serve over cooked rice accompanied by sliced cucumber, radish, green onion, and drizzled citrus-ginger dressing.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.