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Photo of Seared tuna rice bowl by WW

Seared tuna rice bowl

10
Points®
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
1
Difficulty
Easy
Fuss-free and full of flavour, this satisfying bowl tastes as good as it looks.

Ingredients

Brown rice, dry

60 g, rinsed

Raw tuna

140 g

Edamame beans

50 g, (cooked)

Avocado

50 g, thinly sliced

Lebanese cucumber

¼ large, halved, deseeded and thinly sliced

Green shallot(s)

1 individual, sliced into matchsticks

Fresh red chilli

1 whole, sliced

Sesame seeds

1 tsp, toasted

Miso paste

1 tsp, (brown)

Soy sauce

1 tsp

Tahini

1 tsp

Lime juice

3 tsp

Caster sugar

⅛ tsp

Oil spray

1 x 3 second spray(s)

Instructions

  1. Cook rice in a large pot of water according to packet instructions.
  2. While rice is cooking, lightly spray a small nonstick frying pan with oil and heat over high heat. Cook tuna for 1 minute on each side, then remove from pan and let rest for 5 minutes. Cut tuna into thick slices.
  3. Drain rice and add to a serving bowl with edamame beans. Top with tuna, avocado, cucumber, shallots, chilli and sesame seeds. To make the dressing, whisk together all the ingredients until well combined, then drizzle over tuna and rice bowl.

Notes

To get this on the table even quicker, use ½ x 250g pouch microwave brown rice instead of regular rice.

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