tuna and edamame brown rice bowl
with chilli soy dressing
- ½ cup (100g) brown rice
- ¾ cup (180ml) water
- ⅓ cup (50g) sesame seeds
- sea salt and cracked black pepper
- 1 x 300g tuna steak, trimmed
- 1 teaspoon extra virgin olive oil
- 1 avocado, cut into wedges
- 1 Lebanese cucumber, cut into matchsticks
- ½ cup (130g) frozen edamame beans, thawed
- 1 green onion (scallion), thinly sliced
- ½ cup coriander (cilantro) leaves
- 1 sheet nori (dried seaweed), shredded
chilli soy dressing
- 2 tablespoons mirin (Japanese rice wine)
- 2 teaspoons soy sauce
- 1 long red chilli, seeded and finely chopped
- 1 green onion (scallion), thinly sliced
- Place the rice and water in a medium saucepan over high heat. Bring to the boil, cover with a lid and reduce heat to low. Cook for 25 minutes, remove from the heat, and stand, covered, for 10 minutes or until cooked through. Allow to cool slightly.
- Place the sesame seeds, salt and pepper on a plate and mix to combine. Roll the tuna in the mixture to coat all sides. Heat the oil in a medium frying pan over high heat. Add the tuna and cook for 30 seconds on each side or until the sesame seeds are just golden. Remove from the heat and thinly slice. Set aside.
- To make the dressing, place the mirin, soy sauce, chilli and onion in bowl and stir to combine. Divide the rice between 2 bowls, top with the tuna, avocado, cucumber, edamame, onion, coriander and nori. Drizzle with the dressing to serve. Serves 2.
Tags: avocado,
brown rice,
chilli,
cucumber,
dinner,
easy weeknights,
edamame,
fresh and light,
light meal,
quick fix,
sesame seeds,
soy sauce,
tuna,
© DONNA HAY GROUP
