Prepare rice as label directs. In medium bowl, whisk soy sauce, vinegar and 2 tablespoons oil.
Prepare outdoor grill for direct grilling (or heat large skillet) over medium-high heat. Rub tuna with remaining 1 tbsp oil, and salt/pepper to taste
Place tuna on hot grill rack (or in skillet); cover (don’t cover skillet) and cook 6 minutes or until internal temperature reaches 145, turning once.
Slice tuna 1/4-inch thick. Divide rice into 4 bowls; top with avocado, carrots, pineapple, radishes and tuna. Drizzle with soy sauce mixture; sprinkle with sesame seeds.
Customize your way: Not a fan of fish? Top with marinated grilled tofu for a vegetarian spin. Add some crunch with crumbled seed-based crackers or a little spice with a dash of hot sauce.
Dietitian Tip: Have leftover toppings? Use them on top of mixed greens or in a lettuce wrap for lunch the next day!
Make it Gluten Free: Dependent on using a Gluten Free soy sauce.
Ingredients
Directions
Prepare rice as label directs. In medium bowl, whisk soy sauce, vinegar and 2 tablespoons oil.
Prepare outdoor grill for direct grilling (or heat large skillet) over medium-high heat. Rub tuna with remaining 1 tbsp oil, and salt/pepper to taste
Place tuna on hot grill rack (or in skillet); cover (don’t cover skillet) and cook 6 minutes or until internal temperature reaches 145, turning once.
Slice tuna 1/4-inch thick. Divide rice into 4 bowls; top with avocado, carrots, pineapple, radishes and tuna. Drizzle with soy sauce mixture; sprinkle with sesame seeds.