Servings: 4

VINAIGRETTE: subheading: VINAIGRETTE:
2 tablespoons unseasoned rice vinegar 2 tablespoons unseasoned rice vinegar
2 tablespoons reduced-sodium soy sauce* 2 tablespoons reduced-sodium soy sauce*
½ tablespoon toasted sesame oil ½ tablespoon toasted sesame oil
1 teaspoon wasabi paste (in a tube) 1 teaspoon wasabi paste (in a tube)
½ teaspoon grated fresh ginger ½ teaspoon grated fresh ginger
SPICY MAYO: subheading: SPICY MAYO:
2 tablespoons light mayonnaise 2 tablespoons light mayonnaise
2 teaspoons Sriracha sauce 2 teaspoons Sriracha sauce
* only use one tbs of each if making for two note: only use one tbs of each if making for two
TUNA BOWL: subheading: TUNA BOWL:
6 tablespoons furikake (I like Eden Shake) 6 tablespoons furikake (I like Eden Shake)
4 (5-ounce) yellowfin tuna steaks 4 (5-ounce) yellowfin tuna steaks
Cooking spray or oil mister Cooking spray or oil mister
1 ½ cups cooked short-grain brown rice, warm 1 ½ cups cooked short-grain brown rice, warm
1 medium cucumber sliced into matchsticks 1 medium cucumber sliced into matchsticks
1 medium Hass avocado (about 5 ounces), sliced 1 medium Hass avocado (about 5 ounces), sliced
2 tablespoons chopped fresh chives, for garnish 2 tablespoons chopped fresh chives, for garnish

For the vinaigrette: In a small bowl, whisk together the vinegar, soy sauce, sesame oil, wasabi, and ginger.
For the spicy mayo: In a small bowl, whisk together the mayonnaise, Sriracha, and a little water (enough so that it’s thin enough to drizzle).
For the tuna bowl: Place the furikake in a small dish. Press both sides of the tuna steaks into the furikake. Heat a large nonstick skillet over medium-high heat and coat with cooking spray. Put 2 tuna steaks into the skillet, coat the tops with cooking spray, and cook for 1 to 1 ½ minutes per side for rare, or longer, if desired. Transfer to a cutting board and repeat with the remaining 2 steaks. Slice the steaks into thin strips. To serve, divide the rice, cucumber, and avocado among 4 bowls. Top with the sliced tuna, drizzle with the vinaigrette and spicy mayo, and then sprinkle with the chives.

CALORIES 401 FAT 11.5 g SATURATED FAT 2 g CHOLESTEROL 58 mg CARBOHYDRATE 33 g FIBER 12.5 g PROTEIN 38 g SUGARS 2 g SODIUM 701 mg  CALORIES 401 FAT 11.5 g SATURATED FAT 2 g CHOLESTEROL 58 mg CARBOHYDRATE 33 g FIBER 12.5 g PROTEIN 38 g SUGARS 2 g SODIUM 701 mg