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Seared-Tuna Taco Bowl Recipe

Composed of rice, black beans, cabbage slaw, and fresh tuna spiced with chili powder, this power bowl makes a light yet satisfying dinner or lunch. A zesty cilantro cream dressing brings it all together.


  • 1 cup long-grain rice, such as basmati

  • Kosher salt and freshly ground pepper

  • 3 tablespoons extra-virgin olive oil, plus more for drizzling

  • 1 can (15 ounces) black beans, rinsed and drained

  • 2 cups packed cilantro leaves, plus more for serving

  • 3/4 cup sour cream

  • 1 tablespoon fresh lime juice, plus wedges for serving

  • 1/4 teaspoon plus a pinch chili powder

  • 4 cups shredded red cabbage (from 1/2 head)

  • 1 (12-ounce) tuna steak (1 inch thick), chilled, cut along the grain into thirds

  • Flaky sea salt and sliced radishes, for serving



Step 1 In a small saucepan, combine rice and 1 1/2 cups water. Season with kosher salt and pepper; drizzle with oil. Bring to a boil, then reduce heat to low; cook, covered, until water is absorbed, 12 to 15 minutes. Remove from heat; let stand, covered, 10 minutes. Stir in beans. In a food processor, puree cilantro, sour cream, lime juice, 2 tablespoons oil, and pinch of chili powder. Season with kosher salt. Toss cabbage with 1/4 cup dressing; season with kosher salt and pepper.

Step 2 Heat a small skillet over high. Pat tuna dry; season with salt and remaining chili powder. Swirl remaining oil in skillet; add tuna. Cook until golden brown on all sides, 1 to 2 minutes total. Let stand 5 minutes; slice thinly against the grain. Sprinkle with flaky salt. Divide tuna evenly among four bowls; serve with rice mixture, slaw, radishes, cilantro, lime wedges, and dressing.

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