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- 2 fresh ahi tuna steaks (about 150g each) - 2 tablespoons sesame seeds (white and black mixed) - 1 tablespoon soy sauce - 1 tablespoon sesame oil - 1 ripe avocado, sliced - 1 cup cooked quinoa - 1 small cucumber, thinly sliced - 1 carrot, julienned - 2 green onions, finely chopped - 1 tablespoon pickled ginger (for garnish) - Sea salt and black pepper to taste - Optional: Sriracha sauce for a spicy kick To make Minute Sesame Crusted Tuna Bowls, you need fresh ahi tuna. The quality of the fish matters a lot. I recommend looking for bright, red tuna steaks. Next, sesame seeds add a nice crunch and flavor. I suggest mixing white and black seeds for a pop of color. You will also need some fresh vegetables. Avocado gives a creamy texture. Cucumber adds a refreshing crunch. Carrots brighten the dish with color. Green onions add a mild onion taste. Cooked quinoa is your base. It’s healthy and filling. For seasoning, soy sauce brings umami. Sesame oil adds nutty notes. Don’t forget salt and pepper to taste! If you like heat, add Sriracha sauce for a spicy kick. Gather these ingredients, and you are ready to create a delicious meal! First, I dry the ahi tuna steaks with paper towels. This helps remove moisture. Moisture can prevent a good crust from forming. Next, I season both sides with sea salt and black pepper. This step adds flavor to the tuna. Now, I take a shallow dish and spread out the sesame seeds. I press the tuna steaks into the seeds, coating all sides evenly. This gives the tuna a crunchy and nutty crust. In a skillet, I heat sesame oil over medium-high heat. I let the oil get hot before adding the tuna steaks. I sear the tuna for about 1-2 minutes on each side. This gives a nice sear while keeping the inside rare. If you want it cooked more, just add a little time. Once done, I remove the tuna from the skillet. I let it rest for a minute. Resting helps the juices keep in the fish. After that, I slice the tuna into thin strips. I start by adding cooked quinoa to the bottom of my bowl. This acts as a tasty base. Next, I layer on sliced avocado, thin cucumber slices, and julienned carrot. These vegetables add color and crunch. Finally, I place the sliced tuna on top of the veggies. I drizzle some soy sauce over the bowl. For a pop of flavor, I garnish with pickled ginger and chopped green onions. If you like some heat, add a drizzle of Sriracha. Enjoy your meal! To make sure your tuna is cooked just right, timing is key. For a rare finish, sear each side for about 1-2 minutes. If you like it more done, add an extra minute per side. You want to see a nice crust on the outside while keeping the inside soft. After cooking, always let the tuna rest for one minute. This step is crucial. It helps the juices stay inside, making each bite tender and full of flavor. To boost the taste of your tuna bowls, think about adding extra seasonings. A dash of garlic powder or a sprinkle of chili flakes can really wake up the dish. You can also try a splash of lime juice for a fresh twist. For the bowls, mix and match flavors. Pair your tuna with creamy avocado and crisp cucumber. Add some crunchy carrots for texture. If you like heat, drizzle Sriracha on top. This combo of fresh veggies and rich tuna makes each bite exciting. Enjoy experimenting! {{image_2}} You can swap the tuna for other proteins. Salmon is a great choice. It has a rich flavor and works well with sesame. To prepare, follow the same steps as with tuna. Just remember, salmon cooks a bit longer. For a vegan option, try using tofu. Firm tofu holds up well in this dish. Press it to remove extra water, then coat it with sesame seeds. Sear it in the same way. This gives you a tasty and protein-packed meal. You can change the vegetables based on the season. Fresh bell peppers, radishes, or snap peas can add crunch. Use what you love or what you have on hand. Other toppings can enhance your bowl. Try adding seaweed salad, edamame, or even mango for a sweet twist. These small changes can elevate the dish. Experiment with different combinations to find your favorite mix! To store your Minute Sesame Crusted Tuna Bowls, follow these steps: - Cool the Bowls: Let the meal cool to room temperature. - Use Airtight Containers: Place the assembled bowls in airtight containers. This keeps the food fresh and prevents odors. - Separate Ingredients: If possible, store the tuna, quinoa, and veggies separately. This helps keep the textures right. - Refrigerate Promptly: Place the containers in the fridge within two hours of cooking. Tips for Keeping Ingredients Fresh: - Wrap the avocado in plastic wrap to slow browning. - Keep the pickled ginger in its own container to prevent flavor mixing. - Consume the leftovers within two days for best taste and safety. To reheat your tuna bowls and enjoy them again, follow these methods: - Microwave: Place the quinoa and veggies in a microwave-safe bowl. Heat for about 30 seconds to 1 minute. Stir halfway through to ensure even heating. - Skillet: Add a tiny bit of sesame oil to a skillet. Warm the quinoa and veggies over low heat. This helps maintain their flavor and texture. Best Practices for Maintaining Flavor and Texture: - Avoid reheating the tuna in the microwave. It can overcook and lose its nice texture. - If you must reheat the tuna, do it in a skillet for 30 seconds. This keeps it juicy. - Add fresh green onions or a drizzle of soy sauce after reheating to boost flavor. To know if your tuna is cooked right, check the center. Perfectly cooked tuna should be bright pink in the middle. If the center looks gray or brown, it is overcooked. A rare finish has a cool, soft center. If you like it more done, cook it a bit longer. Remember, the tuna will continue to cook a little after you take it off the heat. Yes, you can prep some parts ahead. Cook the quinoa and slice the veggies a day before. Store them in the fridge to keep them fresh. You can also coat the tuna in sesame seeds and keep it covered until you are ready to cook. This helps save time, especially on busy nights. Just remember to sear the tuna right before serving for the best taste. Some great sides to pair with your sesame-crusted tuna bowls include: - Steamed edamame - Roasted broccoli - Seaweed salad - Miso soup - A light cucumber salad For drinks, try green tea or a light, crisp white wine. These options will enhance the flavors of your meal and make it even more satisfying. This blog post guides you through making a tasty sesame-crusted tuna bowl. You learned about the key ingredients, steps to prepare and cook tuna, and how to serve it with veggies and quinoa. I shared tips for perfect cooking and ways to customize your dish. Try different proteins and veggies to suit your taste. Storing leftovers correctly ensures your meal stays fresh. With this knowledge, you can create a healthy, delicious meal that fits your time and preferences. Enjoy your cooking adventure!

Minute Sesame Crusted Tuna Bowls

Discover the deliciousness of Minute Sesame Crusted Tuna Bowls, a quick and healthy meal perfect for any occasion! With fresh ahi tuna, nutty sesame seeds, and colorful veggies over quinoa, this recipe is a feast for the eyes and the palate. Easy to make in just 20 minutes, it’s ideal for busy weeknights. Click through for the full recipe and bring this vibrant dish to your table today!
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Ingredients
  

2 fresh ahi tuna steaks (about 150g each)

2 tablespoons sesame seeds (white and black mixed)

1 tablespoon soy sauce

1 tablespoon sesame oil

1 ripe avocado, sliced

1 cup cooked quinoa

1 small cucumber, thinly sliced

1 carrot, julienned

2 green onions, finely chopped

1 tablespoon pickled ginger (for garnish)

Sea salt and black pepper to taste

Optional: Sriracha sauce for a spicy kick

Instructions
 

Prepare the Tuna: Pat the ahi tuna steaks dry with paper towels. Season both sides with salt and pepper.

    Crust the Tuna: In a shallow dish, spread out the sesame seeds and press the tuna steaks into the seeds, coating all sides evenly.

      Sear the Tuna: Heat sesame oil in a skillet over medium-high heat. Once hot, add the tuna steaks and sear for about 1-2 minutes on each side for a rare finish (cook longer if you prefer a more well-done texture).

        Rest the Tuna: Remove the tuna from the skillet and let it rest for a minute before slicing into thin strips.

          Assemble the Bowls: In a bowl, start with a base of cooked quinoa, then layer with sliced avocado, cucumber, and julienned carrot.

            Add Tuna: Place the sliced tuna on top of the vegetables.

              Drizzle and Garnish: Add a drizzle of soy sauce over the bowl and garnish with pickled ginger and chopped green onions. If desired, add Sriracha for an extra kick.

                Serve: Serve immediately while the tuna is still warm.

                  Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 2