Packed with simple, fresh ingredients, this seared tuna and veggie bowl is a great way to eat healthily without skimping on flavor. It’s also easy to make, so win, win!
I think I’ve mentioned before that I am not always that good in planning our meals. In general, I at least know what I’m going to make when I go shopping so that I get the right things. Generally it works out, even if I buy the wrong amount. And it can definitely work in my favor, like my leftover steak and quinoa bowl.
At the fish market is probably where I wing it the most. Sometimes I go looking to be inspired and take it from there. This seared tuna and veggie bowl came about after I overbought tuna one day, as I hadn’t quite decided what to make. But I then came up with this to use up the leftovers, so once again, all worked out well.
When we have tuna, I often cook it simply by grilling it, but it is definitely a fish that can take on flavor so sometimes it’s nice to add more to it. This bowl is topped with a simple dressing, but one that has lots of flavor. It really helps add a little zing to everything with minimal effort. Not only does it go well with the tuna, it works really well with the crunchy vegetables. The sweetness from the mango then rounds it all out.
How it’s made
This dish is really quick to make as all you do is sear the tuna, blanch the snow peas and then chop or spiralize the rest. Shake together the dressing and serve. It has much of that bright color and Asian flavors of the rainbow crab rice Buddha bowl I made last year, but the flavors here draw more on lime and sesame rather than soy.
This seared tuna and veggie bowl takes only a couple minutes to cook, and just a few more to prepare everything else. It makes a great light meal that’s also perfect for meal prep. So mix it up soon for a tasty, crunchy lunch (or whenever you like) soon!
Seared tuna and veggie bowl
- 1 carrot
- 1/4 cucumber approx
- 2 oz mango 60g, approx
- 2 oz snow peas 60g, approx
- 1 tsp vegetable oil
- 3 oz tuna 90g, approx
For the dressing
- 1 tbsp lime juice
- 1 tbsp vegetable oil
- 1 tsp honey
- 1 tsp sesame oil
- Spiralize the carrot and cucumber and put in a serving bowl in little mounds. Thinly slice the mango and add to the bowl. Trim the ends from the snow peas and boil some water to cook them.
- Warm the 1tsp oil in a small skillet over a medium-high heat. Add the tuna and cook for a couple minutes on each side to sear. Cook a little more if you prefer, but tuna works underdone as well. Remove from pan and rest a minute before slicing.
- Meanwhile, put the snow peas in a small pan with boiling water and boil for no more than a minute. Drain and run under cold water to stop them cooking further. Add them to the bowl along with the sliced tuna.
- Whisk/shake together in a small jar the ingredients for the dressing and pour over the bowl.
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