It is officially summer! In general, not my favorite season. So hot! But, I do love summery food. There is something so satisfying about a light and refreshing meal when it is hot outside.
This summer, for some reason, I can’t get enough tuna. Seared tuna, tuna tartare, sushi, whatever. It is filling and satisfying but still so refreshing and tasty. So, I decided to make my own seared tuna bowl. It was really quite simple to put together and it will be very easy for you to find your own perfect combination. Here’s what I did:
I bought frozen tuna steaks. This was actually my first experience with frozen tuna; I usually buy fresh. But you know what, the frozen worked out great and I will definitely use it again. Especially if I know I will want to eat tuna but am not exactly sure which day I will be able to make it. Frozen tuna to the rescue.
I thawed the tuna, drizzled it with olive oil, seasoned it with salt, pepper and garlic powder then seared it in a hot pan. Couple minutes on one side, couple minutes on the other, sear the edges for a few seconds and done!
I sliced it up and laid it in my bowl. Drizzled it with a little more olive oil and a squeeze of lime.
Then I topped it with… the toppings. This is where you can get creative. I used avocado, grilled corn, tomato, cucumber and chives.
After I layered all the ingredients, I drizzled more olive oil on top, zested some lime over everything, added a big squeeze of lime juice and seasoned with a little more salt and pepper.
It really was a delicious dinner. It would also be a delicious lunch. We ate it as is, with a fork but, you could also serve this with a side of bread, crackers or tortilla chips.
Now, I will tell you few things I would do differently the next time (and this is the recipe I have written below). My husband loved the cucumber in this; I would leave it out next time. I think avocado or cucumber, but not both. I also would have preferred green onions to chives but I did not have green onions so I improvised. And just the tiniest bit of cilantro would have been sublime. But, I didn’t have any and I really don’t use a lot of it anyway (too strong) so I wasn’t going to buy a whole bunch for just 3 leaves. But if you have cilantro on hand I think it would be a great addition.
I think this would also be great with just avocado, mango and lime for a super summery dish. I haven’t tried that yet but it sounds delish. What combo would you make?
Seared Tuna Bowl
2- 5oz Ahi Tuna Steaks
1 small Avocado, diced
1 Ear of Corn, grilled* & cut off cob
1 Roma Tomato, diced
1 Green Onion, chopped
Chopped Cilantro for garnish (optional)
Put a pan on the stove and turn to medium-high heat.
Drizzle each tuna steak with oil and rub all over.
Season each side of the steaks with salt, pepper and garlic powder.
Sear in a hot pan until a nice golden brown crust forms, about 2 minutes per side.
Remove tuna from pan and slice.
To make each bowl:
Arrange tuna slices from one steak in a shallow bowl.
Top with half of the avocado, corn, tomato and green onion.
Zest ¼ – ½ of a small lime over the bowl
Drizzle with a little olive oil and squeeze ¼ – ½ of a lime over the top.
Spinkle with salt and pepper.
Garnish with some chopped cilantro.
*To grill the corn: Drizzle with olive oil and rub all over cob. Season with salt. Place on medium-hot grill, turning every couple of minutes until some of the corn has nicely browned. Corn can be grilled in advance.
Happy Summer Everyone!