Get ready for these sesame-crusted tuna rice bowls to make over your weeknights!
And the best part?
Its done in 30 minutes.
Photo:Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley
Place tuna fillets in the sesame seeds; flip to coat both sides.
Heat 2 tablespoons canola oil in a large nonstick skillet over medium-high heat until shimmering.
Transfer the tuna to a cutting board.
Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley
Do not wipe the skillet clean.
Heat 112 teaspoons sesame oil in the skillet over medium heat.
Add 8 ounces baby spinach; cook, stirring occasionally, until completely wilted, about 2 minutes.
Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley
In a small bowl, combine 14 cup mayonnaise, 1 teaspoon gochujang and the remaining 1 teaspoon tamari.
Prepare 2 (8.8-ounce) packages rice according to package directions.
Divide the rice among 4 bowls.
Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley
Top each with about 13 cup spinach mixture.
Drizzle each bowl with 1 tablespoon gochujang mayonnaise; sprinkle the bowls with the remaining 1 tablespoon scallions.
Frequently Asked Questions
Seared tuna is typically cooked on the outside while remaining raw or rare inside.
Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley
For safer eating, purchase only fresh, high-quality, sushi-grade tuna previously frozen to kill bacteria.
There are plenty of great ways to use sesame seeds.
The best method is to microwave the tuna in 30-second intervals.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
