This recipe is made in partnership with Marine Stewardship Council.
This 15-minute lunch recipe is good for you and the ocean too! Made with sustainably sourced, wild-caught MSC Blue Fish labeled tuna steak from ALDI, a good source of high-quality protein and key nutrients like zinc and iron, this flavor-packed protein and fiber-rich meal is not only delicious, it will keep you full for hours!
If you resolved to eat healthier in the new year, this dish is a delicious way to do that. When building nutritious and delicious meals that will keep you full for hours, I encourage my clients to focus on high quality protein and fiber. This dish checks both of those boxes.
Packed with colorful produce including cucumber, carrots, radish and edamame, this dish will help you meet your recommended veggie quota for the day while providing a burst of antioxidants. I always encourage my clients to incorporate a “rainbow of produce” into their diets in order to reap the benefits of a range of phytonutrients which each have their own mechanisms to help fight aging and promote health.
The protein is the star of this dish! Wild caught seafood is a naturally low carbon footprint protein meaning it has a lower environmental impact than other animal sources of protein. The Marine Stewardship Council is a global, science-based nonprofit dedicated to ending overfishing worldwide. Check for the #MSCbluefish label while shopping for seafood to trust that you’re purchasing certified sustainable, wild-caught seafood from oceans, rivers, lakes and other naturally occurring waterways.
Catch this recipe in their new virtual Healthy Oceans Too cookbook here which features easy to recreate dishes at home that are good for you and the ocean too.
Let me know if you make this dish by tagging me on Instagram!
Sustainable Seared Sesame-Crusted Tuna Power Bowl
- 1/4 cup black sesame seeds
- 1/4 cup white sesame seeds
- 2 MSC blue fish tuna steaks
- 1/4 cup green onion, diced
- 1/2 cup edamame, shelled
- 1/4 cup avocado, thinly sliced
- 1/2 cup cucumber, thinly sliced
- 2 cups mixed greens
- 1/3 cup shredded carrots
- 1 cup arborio or brown rice, cooked
- 1/2 cup radish, thinly sliced
- 2 tbsp natural rice vinegar
- 1 tbsp sesame oil
- 2 tbsp gluten-free tamari
- 1 tsp lime juice
- 1/4 tsp salt
- 1 tsp garlic, minced
- In a shallow dish, combine black and white sesame seeds.
- Dredge tuna in sesame seeds to coat tuna evenly.
- Heat a large skillet over medium-high heat with sesame oil. Add tuna steak to the pan and sear for about 60 seconds on each side. Repeat with remaining steaks and set aside. Allow to cool before slicing into ¼-inch thick pieces.
- Whisk together dressing ingredients in a medium mixing bowl and set aside.
- Cook rice according to package instructions and divide between two serving bowls along with edamame, green onion, avocado, cucumber, mixed greens carrots and radish. Top bowls with seared tuna steaks and serve with dressing on the side.