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This tuna grain bowl brings together sesame crusted seared tuna steaks, a vibrant medley of veggies, and a creamy miso-ginger dressing. Pair it with farro, quinoa, rice, or your go-to grain for a fresh twist on the classic seared tuna bowl.
Here is Why This Seared Tuna Bowl Recipe Works
Sesame crusted tuna: The seared tuna steaks are coated in sesame seeds for a crispy, nutty crust that’s almost too good to share.
Customizable grains: Farro, quinoa, rice; use whatever grain you’ve got. This bowl doesn’t play favorites.
Bold miso-ginger dressing: Creamy, tangy, and just the right kick to tie the whole thing together. You’ll want to drizzle it on everything.
Veggie-packed goodness: From sautéed mushrooms to fresh avocado and crunchy carrots, it’s a bowl full of texture and color. No sad salads here!
The Ingredients
- Meat: Ahi tuna
- Produce: Ginger root, garlic, Shiitake mushrooms, baby spinach, carrots, edamame beans, avocado, green onions, pickled ginger
- Pantry: Farro, quinoa, or grain of your choice; sesame seeds, cooking oil
- Pantry seasonings: Salt, ground black pepper
- Condiments: White miso paste, toasted sesame oil, rice vinegar, fish sauce, soy sauce, mayonnaise
Poke Bowl Variations
Sesame Crusted Salmon Bowl: Swap the tuna for salmon fillets and follow the same sesame-crusting and searing process.
Spicy Tuna Poke Bowl: Dice the tuna into bite-sized cubes, toss with a spicy mayo or sriracha-soy mixture, and serve raw for a poke bowl.
Spicy Shrimp Grain Bowl: Swap the tuna for large shrimp, toss them in sesame oil and sriracha, and quickly sauté before adding them to the bowl.
You can also try our salmon sushi bowl or Philadelphia rolls.
Recipe Tips
- Pop the coated tuna in the fridge while you prep the veggies. This helps the sesame seeds stick better when searing.
- Get the skillet hot. A hot pan is key for that perfect golden crust on the tuna. Don’t rush it, wait until the oil shimmers.
- Chop all the veggies, cook your grains, and whisk the dressing before searing the tuna to make assembly a breeze.
- No farro? No problem. Quinoa, rice, or even barley work just as well.
- Don’t overcook the tuna. Keep the center rare for the best flavor and texture. Sear for just 45 seconds to 1 minute per side.
- If you have leftovers, keep the tuna, veggies, and dressing in separate containers to maintain freshness.
Storing Leftovers
Refrigerate: Store each component separately in airtight containers for up to 3 days. The miso-ginger dressing should also be stored in sealed container.
Freezing: Grains and the seared tuna can be frozen. Place the cooked grains in a freezer-safe bag or container. Wrap the seared tuna in plastic wrap, then place it in a freezer bag. Both can be frozen for up to 3 months.
Seared Tuna Poke Bowl
This seared tuna poke bowl brings together sesame-crusted tuna, fresh veggies, and a creamy miso-ginger dressing for a meal that’s as delicious as it is easy to make. Simple, flavorful, and totally satisfying. This bowl is ready to upgrade your dinner routine!
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Seared Tuna Poke Bowl
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Ingredients
Miso-Ginger Dressing:
- 2 tablespoons white miso paste
- 2 tablespoons grated ginger root
- 2 garlic cloves, grated or minced
- 2 tablespoons toasted sesame oil
- 1 teaspoon fish sauce
- ¼ cup rice vinegar
- ½ cup avocado or light olive oil
- 3 tablespoons mayonnaise
For the Tuna Steaks:
- 1 pound Ahi tuna , cut into 4 steaks
- 2 tablespoons white miso paste
- 2 teaspoons sesame oil
- ½ cup sesame seeds
- ½ teaspoon coarse salt
- ¼ teaspoon ground black pepper
- 4 tablespoons oil, avocado or peanut oil, divided
To Assemble the Bowls:
- 4 cups cooked farro, quinoa, or rice, or grain of your choice
- 8 ounces Shiitake mushrooms
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 2 cups fresh baby spinach
- 2 cups shredded carrots
- 2 cups edamame beans, cooked and shelled
- 1 large avocado, sliced
- 1 cup sliced green onions
- 4 ounces pickled ginger, drained
Instructions
For the Miso-Ginger Dressing:
- Place all the ingredients in a small dish or jar and whisk together until smooth.
For the Ahi Tuna:
- In a small dish, mix the miso paste with the sesame oil and coat both sides of each tuna slice.
- In a shallow dish, mix sesame seeds, salt, and pepper. Press each tuna slice into the mixture to coat both sides, then place on a plate. Refrigerate while prepping the vegetables and assembling the bowls.
Make the Bowls:
- Rinse the mushrooms under cold water and wipe dry with a paper towel. Trim and discard the mushroom stems. Place the mushrooms in a dish and toss with the sesame oil and soy sauce.
- Heat a non-stick skillet over medium heat and add the mushrooms. Sauté for 3 minutes, stirring occasionally, until they are soft. Transfer to a plate to cool.
Assemble the Bowls:
- Scoop 1 cup of cooked grains into each of 4 bowls. Arrange equal portions of the mushrooms, carrots, edamame, spinach, avocado, green onions and pickled ginger. Set aside while searing the tuna.
Sear the Tuna:
- Heat a cast iron skillet over medium-high until very hot. Add oil to coat the bottom. Place the seeded tuna slices in the skillet, press gently with a spatula, and sear for 45 seconds to 1 minute, until you see a golden crust.
- Once the bottom has become a rich golden brown, use tongs to turn each slice and sear the other side for an additional 1 to 1-½ minutes.
- Transfer the seared steaks directly to the assembled bowls, drizzle with the miso ginger dressing and serve.
Notes
- Refrigerate the coated tuna while prepping the veggies to help the sesame seeds stay put during searing.
- Make sure your skillet is hot enough. Wait for the oil to shimmer before searing the tuna.
- Prep everything ahead: chop the veggies, cook your grains, and whisk the dressing before searing the tuna for easy assembly.
- No farro? Swap in quinoa, rice, or barley for a similar base.
- Avoid overcooking the tuna. Sear each side for just 45 seconds to 1 minute to keep the center perfectly rare.
- Store leftovers by separating the tuna, veggies, and dressing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
OK, you win the internets — this is gorgeous! What a fun twist on a rice/grain bowl. Really inspired — and yummy. 😉
Thanks for your comments, John….this is so good.
This tuna bowl has stunning visual appeal. Now that I’m finally eating grown up food (when you hit 35, it’s time to give up Lucky Charms for dinner). I love the fresh tuna in here. Delicious and nutritious.
Hi, Laura….I hope you try this ahi tuna grain bowl, it really is delicious!