This Quick-Seared Tuna Bowls Recipe Is Perfect for Dinner

A top Hudson Valley chef shares a tuna bowls recipe that's filled with flavor and colorful ingredients.

On a busy night, putting the effort into preparing a nutritious dinner is often the last thing you want to do. Instead of resorting to takeout, whip up this easy dish from Rich Parente of Clock Tower Grill in Brewster.

Rich Parente, chef and owner, Clock Tower Grill, Brewster
Rich Parente, chef and owner, Clock Tower Grill, Brewster. Photo by Justin P. Goodhart.

Quick-Seared Tuna Bowls

Recipe by Rich ParenteCourse: Lunch, DinnerCuisine: AsianDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

5

minutes
Total time

25

minutes

With a short cook time and a variety of colorful ingredients, these tuna bowls are a delight for dinner.

Ingredients

  • 1.5 cups jasmine rice

  • 1 lb tuna steak

  • 2 mangoes, cut into small dice

  • ¼ cup red onion, cut into small dice

  • ¼ cup chopped parsley or cilantro

  • 1 tsp chili powder

  • Lime juice

  • 1 bag coleslaw mix

  • Store-bought sesame

  • ginger dressing

Directions

  • Prepare rice according to package.
  • While the rice is cooking, season tuna steak with salt & pepper and then sear in a hot pan for one minute on each side.
  • Remove tuna from pan and let cool. Once cool, cut into large 1-inch cubes.
  • Prepare mango salsa separately by combining diced mango, red onion, chili powder, chopped parsley or cilantro, lime juice, salt, and pepper in a bowl. Mix well.
  • Dress coleslaw with sesame ginger dressing
  • Divide the cooked rice between 4 bowls, top with seared tuna, mango salsa, and coleslaw.

Related: Moonrise Bagels Brings “Just the Stuffed” to Kingston

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