Sesame Crusted Ahi Tuna Power Bowls.
Sesame seed crusted Ahi tuna, seared then served with brown rice, edamame, thinly sliced red cabbage, creamy avocado, shaved carrot, seaweed salad, ginger and a rice vinegar vinaigrette. These Asian-inspired power bowls are a healthy, satisfying dinner (or lunch!) packed with flavor and tons of texture.
We love meals in a bowl. You too? Especially meals with all sorts of “fixins” where family or guests can make their own bowls and add as much or little of an ingredient as they want. That works *very* well in our household, especially with the two little ones.
If you love seared ahi tuna, this bowl is for you. I could eat this sesame crusted tuna every day and never tire of it. It just may be my favorite way to prepare tuna. As with all fish and shellfish dishes, start with the freshest that you can find. If need be, you can also use frozen ahi tuna in this dish and thaw it in the fridge overnight before you plan to use it.
This bowl is fresh, filling, flavor-packed and loaded with good-for-you ingredients, including:
- Protein rich ahi tuna. Tuna also contains choline, Vitamin B3, Vitamin B12, Vitamin D, potassium, selenium and phosphorous
- Fiber and protein rich edamame (soy beans)
- Heart healthy monounsaturated fats from the avocado, peanuts and sesame seeds
- Probiotic rich seaweed salad
- Vitamin A, beta carotene and antioxidant rich carrots
- Vitamin C, Vitamin K and antioxidant rich red cabbage
- Fiber rich brown rice
How do you crust the tuna in sesame seeds?
It’s very easy to crust the tuna in sesame seeds and the seeds actually stay on a lot better than you may think without any binder (like egg). First, pat the tuna very dry with paper towels. Then mix together black sesame seeds, tan sesame seeds, kosher salt and garlic powder and distribute evenly on a large plate. Add the tuna to the plate and coat the tuna on all sides.
Won’t the sesame seeds burn when you sear the tuna in a pan?
Nope, but stay right by the pan so they don’t. They will toast and become golden brown (the tan sesame seeds). You’ll heat the pan over medium high heat, then add a neutral oil (I used safflower oil, but you can use canola or a vegetable oil blend). Then add the oil and once the oil is hot, add the tuna. You’ll sear for 1-2 minutes until the sesame seeds are nicely golden brown and the bottom of the tuna is seared. Flip and sear another 1-2 minutes. Then remove from heat.
A few recipe notes:
- If you love seaweed salad, try this Fermented Seaweed Salad from Atlantic Sea Farms (they ship, just not in the summer months and they also have a product finder on their website – so check if they sell at a store near you. We love the stuff. Most seaweed salad is dyed and imported. The kelp in this seaweed salad is rope grown in Maine and made with shredded kelp, tamari, ginger, sesame, and fermented with mild vegan kimchi juice. It’s rich in probiotics and pairs perfectly with seared tuna. (not sponsored)
- We’ve been on the hunt for pickled ginger that is not artificially colored (not sure why that is so hard to find). We love this organic pickled ginger from the Ginger People, just wish it wasn’t made in China. I haven’t found any pickled ginger made in the US.
- If you don’t have regular and black sesame seeds, use one or the other, you don’t need to use both (I used both for visual purposes).
- Feel free to use a ginger vinaigrette instead of the rice vinegar vinaigrette. We like this one by Makoto.
Here’s how to make these Sesame Crusted Ahi Tuna Power Bowls:
Sesame Crusted Ahi Tuna Power Bowls
For the tuna:
- 1 pound ahi tuna
- 2 tablespoons sesame seeds
- 2 tablespoons black sesame seeds
- 1/4 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1 tablespoon safflower oil or other neutral oil
For the bowls:
- 2 cups prepared brown rice
- 1 cup seaweed salad we use Atlantic Sea Farms
- 1 cup edamame steamed
- 1/4 medium red cabbage thinly sliced
- 1 avocado thinly sliced
- 1 medium carrot peeled into ribbons
- 1/2 cup salted peanuts crushed
- 4 scallions thinly sliced
For the Dressing - or use your favorite ginger vinaigrette:
- 1/4 cup seasoned rice vinegar
- 1/2 teaspoon sriracha
- 1/4 teaspoon toasted sesame oil
- Pickled ginger
- Wasabi mayo
- Lime slices
- Place sesame seeds, salt and garlic powder on a large plate and mix with your hands. Pat tuna dry. Place tuna on sesame seed mixture and press into the sesame seeds. Coat tuna on all sides.
- Heat a non-stick pan over medium high heat. Add oil and swirl. Once hot, add tuna. Sear tuna on both sides, 1-2 minutes per side, until sesame seeds turn golden. Remove from heat, set aside and let cool slightly.
- Assemble 4 bowls by adding rice, seaweed salad, edamame, red cabbage, avocado, carrot, salted peanuts and scallions. Thinly slice tuna, against the grain and add to power bowls.
- Combine dressing ingredients in a small bowl and mix well. Spoon dressing over bowls.
- Serve bowls with pickled ginger, wasabi mayo and lime.