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Seared Tuna Bowl

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I have to share, oh yes I do! I had an idea of making this Asian/Hawaiian inspired bowl of awesome, and it turned out so well in my opinion.  There’s an awesome ginger miso sauce that’s the bombay.  I’m semi-scared of raw fish for some reason, especially when I buy it at the grocery store and prepare it myself. Learning to be done! So I seared it, which adds some awesome flavour anyhow, so no harm done!

You really have to try this. It’s got lots of ingredients, but is easy to make! Rice, splash of vinegar. Chopped up veggies, fish, and sauce. boom!

Seared Tuna Bowl

Serves 4

For the sauce:
1 1/2 teaspoons miso paste
2 tablespoons soy sauce or aminos
1 teaspoon fresh grated ginger*

Mix everything up and set aside

For the bowl:
4 cups cooked brown rice
4 teaspoons rice wine vinegar (or other vinegar)
2 cups diced cucumber
2 cups grated carrot
4 thinly sliced green onions
1/4 cup thinly sliced seaweed**
1 avocado, cubed
2 teaspoons coconut oil
1 to 1 1/2 pounds fresh ahi tuna

Heat coconut oil over high heat. Sear Tuna on all sides (like 10 seconds per side, max), then slice into bite sized pieces.

Mix rice wine vinegar with rice. Assemble bowls by adding to each one: 1 cup rice, 1/2 cup each of cucumber and grated carrots, 1/4 avocado, some seaweed, and green onions. Top with tuna and drizzle over some sauce.

* try freezing the ginger whole, then grating with a microplane
** Check the foreign section of your grocery store. Costco also carries little packs of seaweed sheets

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So, what do you think ?