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spicy brown rice seared tuna roll bowl with mango chimichurri.

4.8

(10)

www.halfbakedharvest.com
Your Recipes

Prep Time: 25 minutes

Cook Time: 5 minutes

Total: 30 minutes

Servings: 4

Ingredients

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Instructions

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Step 1

In a bowl, combine the mango, cilantro, fresno pepper, garlic, soy sauce, rice vinegar, toasted sesame oil, and lime juice. Keep stored in the fridge for up to 1 week.

Step 2

In a small bowl, stir together the tahini and sriracha. Add water, 1 tablespoon at a time, until the sauce is smooth and pourable. Cover with plastic wrap and set aside.

Step 3

Place the tuna on a clean surface and press the sesame seeds gently onto each side of the tuna to adhere.

Step 4

Heat a large skillet over high heat. Add the sesame oil and when the oil shimmers, add the tuna. Sear the tuna for 1 minute per side. Remove the tuna from the skillet. Let cool slightly, then slice thinly.

Step 5

To assemble. Divide the rice among bowls and top with sliced tuna, cucumber, carrots, radishes, avocado, and nori. Serve with the spicy sriracha sauce and the mango chimichurri. Eat!